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.

How to Make It

Step 1

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

Step 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.

Step 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).

Step 4

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

Step 5

Prepare grill or broiler.

Step 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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Ratings & Reviews

EllenDeller's Review

June 07, 2009
Marinade for the lamb is delicious, and I like the grilled figs along with the onions (and I added squash, too). Served with whole wheat couscous and a cucumber-yogurt salad. My only change: grilled lamb steaks whole to retain more juiciness, then sliced at table.