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: For The Mint-Pepper glaze:; ⅔ cup apricot preserves or jam; ⅓ cup sherry vinegar (or substitute red wine vinegar); 2 teaspoons crushed red pepper flakes; The zest of 1 lemon (about 1 teaspoon lemon zest); 1/4 cup (packed) fresh mint leaves, finely chopped, plus more for sprinkling on top; For The lamb; 3 pounds boneless leg of lamb, fat trimmed, cut into 1½-inch cubes (If the lamb is very fatty you might want to buy an extra ½ pound); 12-14 fresh Black Mission figs or Brown Turkey Figs, halved lengthwise through the stem (look for firm ripe figs. If they're overripe or mushy they won't hold up on the grill); ¼ cup extra virgin olive oil; 2 tablespoons minced garlic (3-4 medium cloves); 1 tablespoon plus 1 teaspoon of ground cumin; 2 teaspoons of ground coriander; 2 teaspoons kosher salt; 2 teaspoons Aleppo pepper (or substitute Maras pepper or 1 teaspoon of freshly ground black pepper); 6 scallions, trimmed and cut into 1½-inch pieces (look for thick scallions); Special equipment: 8-10 (17-inch) metal skewers

Description

An outstanding dish for the grill, with exciting Middle Eastern flavors.

Ingredients

Scale

For The Mint-Pepper glaze:
⅔ cup apricot preserves or jam
⅓ cup sherry vinegar (or substitute red wine vinegar)
2 teaspoons crushed red pepper flakes
The zest of 1 lemon (about 1 teaspoon lemon zest)
1/4 cup (packed) fresh mint leaves, finely chopped, plus more for sprinkling on top
For The lamb
3 pounds boneless leg of lamb, fat trimmed, cut into 1½-inch cubes (If the lamb is very fatty you might want to buy an extra ½ pound)
12-14 fresh Black Mission figs or Brown Turkey Figs, halved lengthwise through the stem (look for firm ripe figs. If they're overripe or mushy they won't hold up on the grill)
¼ cup extra virgin olive oil
2 tablespoons minced garlic (3-4 medium cloves)
1 tablespoon plus 1 teaspoon of ground cumin
2 teaspoons of ground coriander
2 teaspoons kosher salt
2 teaspoons Aleppo pepper (or substitute Maras pepper or 1 teaspoon of freshly ground black pepper)
6 scallions, trimmed and cut into 1½-inch pieces (look for thick scallions)
Special equipment: 8-10 (17-inch) metal skewers

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Instructions

Make The Glaze: In small saucepan combine apricot preserves, vinegar, red pepper flakes and lemon zest. Bring to boil and then lower to a simmer and cook gently, stirring occasionally, for 6-8 minutes, until thickened and jammy. Remove from heat and set aside to cool for 5-10 minutes. Stir in the mint.
Preheat The Grill to Medium High
Season the Lamb: In a large bowl, gently toss lamb cubes and figs with olive oil, garlic, cumin, coriander, salt and pepper. Thread lamb cubes, figs and scallions onto skewers.
Grill Lamb Skewers: Arrange skewers on the grill. Cook for four minutes with the grill cover closed. Brush generously with glaze and turn. Grill for 3 minutes more with the cover closed. Brush generously with glaze and turn. Grill for 30 seconds more, uncovered, for medium rare. (Lamb will be slightly underdone but will continue to cook after being removed from grill)
Serve kebabs with extra mint sprinkled on top.

Prep Time: 30 mins
Cook Time: 15 mins
Category: Main Course
Cuisine: Middle Eastern