Turkish Lamb, Fig, and Mint 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.

Yield: 6 servings (serving size: 2 kebabs)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 441
  • Calories from fat: 23%
  • Fat: 11.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 35g
  • Carbohydrate: 53.4g
  • Fiber: 10.1g
  • Cholesterol: 101mg
  • Iron: 4.4mg
  • Sodium: 185mg
  • Calcium: 131mg


  • 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


  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.
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