Best Grilled Lamb And Fig Skewers With Mint Pepper Glaze And Grilled Eggplant Recipes

GRILLED LAMB AND FIG SKEWERS WITH MINT PEPPER GLAZE

Grilled Lamb and Fig Skewers with Mint Pepper Glaze image

An outstanding dish for the grill, with exciting Middle Eastern flavors.

Provided by Lisa

Time 45m

Number Of Ingredients 17

Ingredients

For The Mint-Pepper glaze:
⅔ cup apricot preserves or jam
⅓ cup sherry vinegar (or substitute red wine vinegar)
2 teaspoons crushed red pepper flakes
The zest of 1 lemon (about 1 teaspoon lemon zest)
1/4 cup (packed) fresh mint leaves, finely chopped, plus more for sprinkling on top
For The lamb
3 pounds boneless leg of lamb, fat trimmed, cut into 1½-inch cubes (If the lamb is very fatty you might want to buy an extra ½ pound)
12-14 fresh Black Mission figs or Brown Turkey Figs, halved lengthwise through the stem (look for firm ripe figs. If they're overripe or mushy they won't hold up on the grill)
¼ cup extra virgin olive oil
2 tablespoons minced garlic (3-4 medium cloves)
1 tablespoon plus 1 teaspoon of ground cumin
2 teaspoons of ground coriander
2 teaspoons kosher salt
2 teaspoons Aleppo pepper (or substitute Maras pepper or 1 teaspoon of freshly ground black pepper)
6 scallions, trimmed and cut into 1½-inch pieces (look for thick scallions)
Special equipment: 8-10 (17-inch) metal skewers

Steps:

In small saucepan combine apricot preserves, vinegar, red pepper flakes and lemon zest. Bring to boil and then lower to a simmer and cook gently, stirring occasionally, for 6-8 minutes, until thickened and jammy. Remove from heat and set aside to cool for 5-10 minutes. Stir in the mint.
In a large bowl, gently toss lamb cubes and figs with olive oil, garlic, cumin, coriander, salt and pepper. Thread lamb cubes, figs and scallions onto skewers.
Arrange skewers on the grill. Cook for four minutes with the grill cover closed. Brush generously with glaze and turn. Grill for 3 minutes more with the cover closed. Brush generously with glaze and turn. Grill for 30 seconds more, uncovered, for medium rare. (Lamb will be slightly underdone but will continue to cook after being removed from grill)
Serve kebabs with extra mint sprinkled on top.

GRILLED LAMB AND FIG SKEWERS WITH MINT-PEPPER GLAZE AND GRILLED

Grilled Lamb and Fig Skewers With Mint-Pepper Glaze and Grilled image

This recipe comes from the television show Epicurious. When I saw it has ingredients our family likes, I put it on my list to make next time we have people over. It looks to be quite spicy, so I'll cut down on the amount of spices for the children's tastes. I'll also use the ground cumin and coriander from my pantry to save the expense of having to buy these in whole seed form. This would go nicely with some couscous, and a side platter of cut-up pieces of tomato, cucumber and feta, along with some kalamata olives.

Provided by TasteTester

Categories Lamb/Sheep

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2/3 cup apricot jam
1/3 cup red wine vinegar (can substitute white or cider vinegar)
1 tablespoon red pepper flakes
1 tablespoon finely grated lemon zest
1/4 cup of fresh mint, chopped
1 tablespoon whole cumin seed
1 tablespoon whole coriander seed
3 lbs boneless leg of lamb, fat trimmed, cut into 1-inch cubes
12 fresh figs, halved vertically (if no fresh figs are available, reconstitute dried figs in boiling water)
1/4 cup olive oil
2 tablespoons garlic, minced
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
30 1/2 inches metal skewers
2 eggplants, unpeeled, cut into 1-inch slices
1/4 cup olive oil
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper

Steps:

Make glaze:.
In a small saucepan over moderate heat, stir together jam, vinegar, red pepper flakes and lemon zest. Bring to a boil, then lower heat to low and simmer, uncovered, stirring occasionally, until slightly thickened, about 10 minutes. Remove from heat and allow to cool 5 minutes. Stir in mint and set aside.
Prepare grill:.
If using charcoal grill, open vents on bottom, then light the charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4-5 seconds. If using a gas grill, preheat grate on high with hood closed for 10 minutes, then turn down to moderate-high.
Prep lamb:.
In an electric spice mill or clean coffee grinder, combine cumin and coriander. Pulse several times to grind coarsely and set aside. In a large bowl, toss together lamb, figs and olive oil. Add minced garlic, ground cumin and coriander, salt, and pepper. Mix gently to combine. Thread lamb cubes and figs onto skewers.
Prep eggplant:.
Arrange eggplant slices on a platter. Rub each slice on both sides with olive oil. Sprinkle with salt and pepper.
Grill lamb and eggplant:.
Arrange skewers and eggplant on grill. Cook eggplant, turning once, until slices are golden and moist, about 3-4 minutes per side. Cook lamb to slightly less than desired doneness (cubes will continue to cook after being removed from grill), turning once and brushing with glaze during last 30 seconds of grilling on each side, about 4 minutes per side for medium-rare.
Arrange eggplant slices on a serving platter, top with skewers, and serve.