Turkish Lamb, Fig, and Mint Kebabs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
2 pounds lean boned leg of lamb |
3 tablespoons chopped fresh or 1 tablespoon dried mint |
2 teaspoons olive oil |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon paprika |
1/4 teaspoon ground nutmeg |
1/4 teaspoon black pepper |
3 garlic cloves, minced |
1 cup boiling water |
24 dried figs |
2 red onions |
cooking spray |
Directions:
1. Trim fat from lamb. Cut lamb into 48 (1-inch) pieces; set aside.
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.
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).
4. Thread 4 lamb pieces, 2 figs, and 2 onion pieces alternately onto 12 (10-inch) skewers.
5. Prepare grill or broiler.
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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