Grilled Lamb & Fig Skewers

A creamy bed of hummus soaks up the flaovrs of the grilled lamb and vegetables. Pour an extra glass of WinExpert LE21 Marselan and savor this dish to the last bite.

Prep Time: 15 minutes (plus 4 hours marinating)
Cook Time: 10 minutes
Total Time: 4 hours 25 minutes
Yield: 4 servings

 

Ingredients

Fig Glaze:

• 3 tbsp. fig jam
• 2 tbsp. chopped fresh mint
• 1 tbsp. red wine vinegar
• 1 clove garlic, grated
• 1/4 tsp. each ground cumin and black pepper

Grilled Lamb and Vegetables:

• 1/3 c. olive oil
• 1 tbsp. red wine vinegar
• 2 cloves garlic, grated
• 1 tsp. each ground cumin and salt
• 1/2 tsp. smoked or sweet paprika
• 1 lb. bonless lamb shoulder or leg, trimmed and cubed
• 1 each baby eggplant and zucchini, sliced 1/2-inch thick
• 1 tub (227 g) prepared hummus (or 1 c. homemade hummus)
• Fresh mint to garnish
• Grilled pita or flatbread

Method:

Fig Glaze:

Gently warm fig jam in the microwave for 30 seconds or until fluid; stir in mint, vinegar, garlic, cumin and black pepper.

Grilled Lamb and Vegetables:

Whisk olive oil, vinegar, garlic, cumin, salt and paprika until well combined. Toss lamb cubes with 1/4 c. oil mixture; reserve extra marinade. Marinate lamb for at least 4 hours.

Thread lamb onto metal or soaked wooden skewers. Brush eggplant and zucchini slices with reserved marinade. 

Preheat grill to medium.

Add lamb skewers to grill; cook for 6 minutes, turning often. Baste with some of the fig glaze; continue to grill for 4 to 6 minutes, turning and basting occasionally until well-glazed and cooked to medium doneness.

Meanwhile, grillv egetables alongside lamb, turning as needed for 10 to 12 minutes or until grill-marked and tender. Remove to a board and chop into bite sized pieces.

Spread hummus thickly on a serving platter. Arrange eggplant and zucchini over hummus and top with skewers. Garnish with additional mint and serve with grilled pita.

Download the Quick One Page Instructions Here