Lamb and Fig Brochettes-Summer

Serve this with a mixed grain dish, such as wild rice and quinoa. Serve with a fruity Syrah.

Serves 6

2 tablespoons cumin, toasted and ground
2 teaspoons Urfa chili*
Zest of 2 lemons
1/4 cup fresh mint, chopped
3 cloves garlic, minced

1 teaspoon sea salt
1/2 teaspoon black pepper, cracked
1 pound boneless leg of lamb, cut in 1 ½"cubes
2 red onions, cut into eighths
1 tablespoon extra-virgin olive oil

8 black mission figs cut in halves or quarters, depending on their size

Prepare coals or heat grill to medium-high.

1. In a large bowl, place the ingredients for the rub and mix together well.
2. Add lamb, toss, and use your hands to rub the seasonings in and make sure they coat the meat evenly. Refrigerate for 30 minutes.
3. Toss the onion pieces in 1 tablespoon extra-virgin olive oil, salt, and pepper.
4. Using metal skewers, beginning an inch from the base of the skewer, thread the lamb, fig, and onion and continue to repeat until the skewer is full, leaving about 1/2" to 1" at the top. The lamb and fig should be touching, but leave about 1/4" between the other ingredients.
5. Cook over medium-hot coals until the lamb is medium rare. To test for doneness, cut into a piece of lamb. It should be pink and juicy inside.

* Urfa is a wonderful chili from Turkey. If you don't have you can use another of your favorites that is not too hot or omit from recipe.

©Julie Logue-Riordan, 2009

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Copyright © Julie Logue Riordan, Cooking with Julie