Photo of Lamb and fig kebabs by WW

Lamb and fig kebabs

4 - 8
PersonalPoints™ per serving
Total Time
41 min
15 min
6 min
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.


Cooking spray

4 spray(s)

Olive oil

1 tbsp(s)

Lemon zest

1 tsp(s)

Fresh lemon juice

1 tbsp(s)


1½ tsp(s), finely chopped


1 tsp(s)

Kosher salt

½ tsp(s)

Black pepper

½ tsp(s)

Garlic clove(s)

1 clove(s), large, grated

Uncooked lean and trimmed lamb leg(s)

1 pound(s), cut into 24 cubes

Fresh fig(s)

12 medium, firm but ripe, halved


  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