Turkish Fig & Spiced Lamb Kebabs
Sticky figs compliment spice marinated lamb in these kebabs that can be grilled, chargrilled or cooked on the BBQ. They make an easy weeknight meal or, if you’re cooking for a crowd, or for a party, these kebabs will do the trick nicely.
500 gm thick lamb leg steaks, trimmed & cut into 2.5cm cubes
1 tbsp smoked paprika
1 tsp ground cumin
2 tsp ground coriander
3 tbsp olive oil
8 Alison’s Pantry Figs, trimmed of stalks
2 red peppers, flesh cut into 3cm pieces
2 red onions, peeled and quartered
8 metal or bamboo skewers
Salt and freshly ground black pepper
3 tbsp toasted Alison’s Pantry sesame seeds
1/4 cup chopped fresh coriander leaves
Lemon wedges, to serve
- Place cubed lamb in a bowl, sprinkle with spices and drizzle with oil and toss well to coat. Set aside to marinate for 30 minutes.
- At the same time, place figs into a small pot, cover with cold water and bring to the boil. Turn down the heat and simmer gently for 10 minutes to soften figs. Remove to one side to cool then slice in half lengthways.
- Thread pieces of meat onto skewers alternately with figs, red onion and peppers. Preheat a grill on high.
- Season kebabs all over with salt and pepper and place on a rack set over an oven pan. Grill for 3-4 minutes on each side or until meat is nicely charred on the outside and juicy pink on the inside.
- Sprinkle with sesame seeds and coriander to garnish and serve immediately with lemon wedges on the side, to squeeze over. Serve with pita bread and yoghurt to dip, if you wish.
Note: if using bamboo skewers, soak overnight in cold water to stop the bamboo from burning under the grill.
This recipe was created by Julie Le Clerc for Alison’s Pantry.