Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 1999

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Yield:
6 servings (serving size: 2 kebabs)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

441 calories; calories from fat 23%; fat 11.3g; saturated fat 3.4g; mono fat 4.6g; poly fat 1.1g; protein 35g; carbohydrates 53.4g; fiber 10.1g; cholesterol 101mg; iron 4.4mg; sodium 185mg; calcium 131mg.
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