Name: Grilled Lamb and Fig Skewers
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 sprig rosemary, 6 inches long; 2 lb(s) lamb sirloin, cut into 1 inch pieces; 3 clove garlic, minced; 2 tsp cracked black pepper; 2 Tbsp olive oil; ½ cup fig jam, see recipe below; 1 lemon, thinly sliced into 8; 2 figs, cut in half; 4 bay leafs; 2 Tbsp unsalted butter; 1 onion, finely chopped; 1 tsp ground coriander; 1 cup coarse bulgur; 2 sprig thyme; 1 bay leaf; 2 cup boiling water; 1 cup dried figs, cut into small pieces; Juice of 1 lemon; 1 bunch scallions, finely chopped; ¼ cup chopped parsley; ¼ cup chopped mint; Salt and black pepper; 1 cup Greek-style yogurt; 1 medium cucumber, peeled, halved and seeded, and grated; 4 ripe figs, chopped; 2 tsp salt; ½ garlic clove, finely chopped; 1 Tbsp olive oil; 1 tsp lemon juice; ½ tsp finely chopped mint

Cook Time

50 min

Yields

4 servings

Delicious lamb skewers with sundried fig and bulgur salad drizzled with fig tzatziki.

ingredients

Skewers

sprig rosemary, 6 inches long

lb(s) lamb sirloin, cut into 1 inch pieces

clove garlic, minced

tsp cracked black pepper

Tbsp olive oil

cup fig jam, see recipe below

lemon, thinly sliced into 8

figs, cut in half

bay leafs

Bulgur

Tbsp unsalted butter

onion, finely chopped

tsp ground coriander

cup coarse bulgur

sprig thyme

bay leaf

cup boiling water

cup dried figs, cut into small pieces

Juice of 1 lemon

bunch scallions, finely chopped

cup chopped parsley

cup chopped mint

Salt and black pepper

Tzatziki

cup Greek-style yogurt

medium cucumber, peeled, halved and seeded, and grated

ripe figs, chopped

tsp salt

garlic clove, finely chopped

Tbsp olive oil

tsp lemon juice

tsp finely chopped mint

Ingredient Substitution Guide

directions

Step 1

To marinate the lamb, remove all the rosemary leaves from the branches, expect 2 inches from the top. Coarsely chopped the rosemary leaves that you removed from the branch. In a large bowl, season the lamb with the chopped rosemary, garlic, cracked pepper, olive oil and fig jam. Cover and refrigerate for at least 2 hours.

Step 2

To finish the lamb skewers, preheat your grill to medium-high. Skewer each piece of rosemary with the marinated lamb, lemon slices, bay leaves and a fig half. Season the skewers with salt and pepper. Grill and cook for 3 minutes on each side, rotating the skewers a few times to get even color.

Step 3

In the meantime, make the bulgur pilaf. Melt the butter in a saucepan over medium heat and cook the diced onions, stirring occasionally, until golden brown, 5 to 7 minutes. Add coriander sand the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the dried figs, thyme, bay leaf and water. Bring to a boil and cook for five minutes, then reduce the heat and simmer gently for about 25 minutes until the water has been absorbed. Remove from the heat Fluff with a fork, then stir in the lemon juice, scallions, mint and parsley. Season with salt and pepper. Serve warm or at room temperature.

Step 4

To make the fig tzatziki, in a medium bowl, sprinkle 2 teaspoons of salt over the grated cucumber and set aside for 20 minutes. Then squeeze the cucumbers to release as much liquid as possible. Discard the liquid. Stir the yoghurt, figs, garlic, olive oil, lemon juice and mint. Season with salt and pepper.

Step 5

Spoon the warm bulgur salad onto a warm platter, and arrange the skewers on top. Spoon some of the tzatziki sauce over the lamb.

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Grilled Lamb and Fig Skewers