Lamb and fig kebabs
2
Points®
Total time: 41 min • Prep: 15 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
When fresh figs are in season, they make a fantastic addition to kebabs. They get soft and juicy after cooking over fire, with caramelized bits that boost their honeyed essence. They pair perfectly with meaty-rich lamb, but you can sub in sirloin steak if you’d rather. Opt for figs that feel firm; soft ones might fall apart on the grill.
Ingredients
Cooking spray
4 spray(s)
Olive oil
1 tbsp(s)
Lemon zest
1 tsp(s)
Fresh lemon juice
1 tbsp(s)
Rosemary
1½ tsp(s), finely chopped
Honey
1 tsp(s)
Kosher salt
½ tsp(s)
Black pepper
½ tsp(s)
Garlic
1 clove(s), large, grated
Uncooked lean and trimmed lamb leg
1 pound(s), cut into 24 cubes
Figs
12 medium, firm but ripe, halved
Instructions
1
Coat grill rack with nonstick spray. Preheat grill to medium-high heat or prepare medium-high fire. In a medium bowl, stir together oil, lemon zest and juice, rosemary, honey, salt, pepper, and garlic. Add lamb and toss well to coat. Marinate at room temperature 20 minutes.
2
Onto each of 8 (8- to 10-in) skewers, alternately thread 3 fig halves and 3 lamb cubes. Coat both sides of kebabs with nonstick spray. Arrange kebabs on grill rack; close lid and grill 3 minutes on each side or to desired degree of doneness.
3
Serving size: 2 kebabs
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