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Turkish Lamb, Fig, and Mint Kebabs

Yield 6 servings (serving size: 2 kebabs)
Serve this with a side of bulgur tossed with a little olive oil and feta cheese. Beef or pork will also taste great in place of the lamb.

Ingredients

  • 2 pounds lean boned leg of lamb
  • 3 tablespoons chopped fresh or 1 tablespoon dried mint
  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced
  • 1 cup boiling water
  • 24 dried figs
  • 2 red onions
  • Cooking spray

Nutrition Information

  • calories 441
  • caloriesfromfat 23 %
  • fat 11.3 g
  • satfat 3.4 g
  • monofat 4.6 g
  • polyfat 1.1 g
  • protein 35 g
  • carbohydrate 53.4 g
  • fiber 10.1 g
  • cholesterol 101 mg
  • iron 4.4 mg
  • sodium 185 mg
  • calcium 131 mg

How to Make It

  1. Trim fat from lamb. Cut lamb into 48 (1-inch) pieces; set aside.

  2. 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.

  3. 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).

  4. Thread 4 lamb pieces, 2 figs, and 2 onion pieces alternately onto 12 (10-inch) skewers.

  5. Prepare grill or broiler.

  6. 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.