1. Trim all visible fat from lamb; cut lamb into 48 (1-inch pieces; set aside. 2. Combine the mint and the next 8 ingredients in a large zip-lock heavy-duty plastic bag; shake around to combine. 3. Add in lamb; seal bag; shake to coat and marinate in refrigerator for 20 minutes, turning the bag occasionally. 4. Remove lamb from bag and discard marinade. 5. In a large bowl, combine the boiling water and figs; cover and let stand 10 minutes or until soft. 6. Drain figs well; cut in half. 7. Cut each onion into 6 wedges; cut each wedge in half crosswise (should have 24 pieces). 8. Thread 4 lamb pieces, 2 figs, and 2 onions alternately onto each of 12 (10-inch) skewers. 9. Place kebabs on a grill rack (over direct heat)or broiler pan that has been sprayed with cooking spray. 10. Grill or broil 4 minutes on each side or until desired degree of doneness. ---------------------------------------------------------------------------
Nutrition
Ingredients
