Lamb and fig kebabs
Fresh lemon juice
1½ tsp, finely chopped
1 large clove(s), grated
Uncooked lean and trimmed lamb leg(s)
1 pound(s), cut into 24 cubes
12 medium, firm but ripe, halved
- 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.
- 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.
- Serving size: 2 kebabs