Trim fat from lamb. Cut lamb into 48 (1-inch) pieces; set aside.
Combine mint and next 8 ingredients (mint through garlic) in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 20 minutes, turning bag occasionally. Remove lamb from bag; discard marinade.
Combine boiling water and figs in a large bowl; cover and let stand 10 minutes or until soft. Drain well; cut in half. Cut each onion into 6 wedges; cut each wedge in half crosswise (for a total of 24 pieces).
Thread 4 lamb pieces, 2 figs, and 2 onion pieces alternately onto 12 (10-inch) skewers.
Prepare grill or broiler.
Place kebabs on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until desired degree of doneness.