Name: Grilled Lamb and Fig Skewers with Mint Pepper Glaze
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: ⅔ cup apricot preserves or jam; ⅓ cup sherry vinegar; 2 teaspoons crushed red pepper flakes; The zest of 1 lemon; 1/4 cup (packed) fresh mint leaves, finely chopped; A few mint sprigs set aside as a final garnish; 3 pounds boneless leg of lamb, trimmed of fat, cut into 1½-inch cubes; 12-14 fresh Black Mission figs or Brown Turkey Figs; ¼ cup extra virgin olive oil; 2 tablespoons minced garlic (4-5 medium cloves); 1 tablespoon plus 1 teaspoon of ground cumin; 2 teaspoons of ground coriander; 2 teaspoons kosher salt; 2 teaspoons Aleppo pepper; 6 scallions, trimmed and cut into 1½-inch pieces (look for thick scallions); Special equipment: 8-10 (17-inch) metal skewers

Description

Seasoned lamb, fresh figs and scallions are threaded onto skewers, brushed with a sweet, tangy, spicy, minty glaze and grilled. This is an outstanding dish for the grill, with exciting Middle Eastern flavors.

Ingredients

Units Scale

For The Mint-Pepper glaze:

2/3 cup apricot preserves or jam
1/3 cup sherry vinegar
2 teaspoons crushed red pepper flakes
The zest of 1 lemon
1/4 cup (packed) fresh mint leaves, finely chopped
A few mint sprigs set aside as a final garnish

For The lamb

3 pounds boneless leg of lamb, trimmed of fat, cut into 1 1/2-inch cubes
12-14 fresh Black Mission figs or Brown Turkey Figs
1/4 cup extra virgin olive oil
2 tablespoons minced garlic (4-5 medium cloves)
1 tablespoon plus 1 teaspoon of ground cumin
2 teaspoons of ground coriander
2 teaspoons kosher salt
2 teaspoons Aleppo pepper
6 scallions, trimmed and cut into 1 1/2-inch pieces (look for thick scallions)
Special equipment: 8-10 (17-inch) metal skewers

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Instructions

In small saucepan combine apricot preserves, vinegar, red pepper flakes and lemon zest and set over high heat. When liquids come to a boil, lower to a simmer and cook gently, stirring occasionally, for 6-8 minutes, until thickened and jammy. Remove glaze from heat and set aside to cool for 5-10 minutes. Stir in the chopped mint.
Preheat the grill to medium high. Cut the figs in half lengthwise through the stem. Add them to a large bowl along with the lamb, olive oil, garlic, cumin, coriander, salt and pepper. Toss gently to combine and thread lamb figs and scallions onto skewers.
Grill the skewers for about 4 minutes per side for medium rare. Start with the grill cover closed and cook for four minutes. Brush the kebabs on both sides with glaze, turn, and grill for 3 minutes more with the cover closed. Brush on both sides once more and cook for 30 seconds, uncovered. (Lamb will be slightly underdone but will continue to cook after being removed from grill)
Serve kebabs with fresh chopped mint sprinkled on top

Notes

Buying Lamb: If the lamb is excessively fatty, consider buying an extra half pound or so, as you will be trimming off most of the fat.

Buying Figs: look for firm ripe figs. If they're overripe or mushy they won't hold up on the grill

Aleppo Pepper Substitute: Maras pepper is the best substitute. Crushed red pepper flakes will work well too but use only 1 teaspoon instead of 2.

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

Prep Time: 30 mins
Cook Time: 15 mins
Category: Dinner
Method: Grill
Cuisine: Middle Eastern