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Lamb and fig kebabs

Lamb and Fig Kebabs

4
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

Lemon zest

1 tsp

Fresh lemon juice

1 Tbsp

Rosemary

1½ tsp, finely chopped

Honey

1 tsp

Kosher salt

½ tsp

Black pepper

½ tsp

Garlic

1 large clove(s), grated

Uncooked lean and trimmed lamb leg

1 pound(s), cut into 24 cubes

Fresh 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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