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

GRILLED LAMB AND FIG SKEWERS WITH MINT PEPPER GLAZE

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 WITH MINT-PEPPER JELLY

Steps:

• Rub lamb with Greek seasoning. Refrigerate, covered, 2 hours. In a shallow bowl, whisk vinegar, oil, lemon juice, soy sauce and garlic until combined. Add lamb and turn to coat. Refrigerate, covered, 4-6 hours or overnight, turning once or twice., In a small bowl, mix mint, jelly, and hot water until combined. Refrigerate, covered, until serving., Drain lamb, discarding marinade in dish. Cover rib ends of lamb with foil. Grill, covered, on an oiled rack, over direct medium-high heat 2 minutes on each side. Turn; move to indirect heat. Cook, covered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 25-30 minutes longer. Let stand 10 minutes before serving with sauce; sprinkle with fresh oregano and additional fresh mint.

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

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.