Turkish Lamb Kebabs with Fig and Mint

[Quick Facts]
Main Ingredients: Boneless lamb meat, garlic, dried figs, mint, ground cumin
Time Required: 1 hour 15 minutes
Serves: 6


  • 2 pounds (484 grams) lean boneless leg of lamb
  • 3 tablespoons chopped fresh mint or 1 tablespoon dried mint
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 3 garlic cloves, minced
  • 1 cup boiling water
  • 24 dried figs
  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 red onions
  • Instructions:

    (1) Trim all visible fat from lamb, cut lamb into 48 1-inch pieces, set aside.

    (2) Combine the mint and the next 8 ingredients in a large zip-lock heavy-duty plastic bag, shake around to combine.

    (3) Add in lamb; seal bag; shake to coat and marinate in refrigerator for 20 minutes, turning the bag occasionally.

    (4) Remove lamb from bag and discard marinade.

    (5) In a large bowl, combine the boiling water and figs, cover and let stand 10 minutes or until soft.

    (6) Drain figs well, cut in half.

    (7) Cut each onion into 6 wedges, cut each wedge in half crosswise (should have 24 pieces).
    Thread 4 lamb pieces, 2 figs, and 2 onions alternately onto each of 12 (10-inch) skewers.
    Place kebabs on a grill rack (over direct heat)or broiler pan that has been sprayed with cooking spray.

    (8) Grill or broil 4 minutes on each side or until desired degree of doneness

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