Spiced Fig Marinated Lamb Kebabs

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Spiced Fig Marinated Lamb Kebabs

Keep dinner casual and eat lamb kebabs. Threaded with California Figs, these lamb skewers are succulent and great served over a bed of steamed white rice.

Course: Entrees

Keyword: Lamb Kebabs, Lamb Skewers

Servings: servings

Calories: 226kcal

Equipment

Thin bamboo or metal skewers

Ingredients

2 pounds lamb shoulder or leg meat cut into 2-inch cubes
¼ teaspoon salt
1 cup Fig BBQ Sauce , divided, plus more for serving
1 cup Orchard Choice or Sun-Maid California Figs stems removed
2 medium zucchini
1 red onion

Instructions

Put the lamb cubes in a bowl. Sprinkle with salt, then pour over ½ cup of Fig BBQ Sauce and mix well. Let sit at room temperature for 30 minutes or in the refrigerator for two hours.
If using wooden skewers, soak them in water while the lamb is marinating.
Heat the grill to medium-high (400 degrees F).
Cut the zucchini into rounds about 1 inch thick. Slice the onion into 8 wedges, then cut each wedge in half.
Thread the lamb, figs, zucchini and onion onto the skewers, using 2 cubes of lamb per skewer and dividing the rest of the ingredients evenly. You should end up with 8-10 kebabs.
Grill the kebabs about 15 minutes, turning often and brushing generously with Fig BBQ Sauce.
Serve immediately.

Notes

Recipe by Erika Kerekes

PRO TIP: Metal skewers conduct heat very effectively, so the insides of your meat and vegetables will cook more quickly than with wooden or bamboo skewers. Adjust your cooking time accordingly and check your kebabs often.

Nutrition