Turkish Lamb, Fig, And Mint Kebabs

• 2 pounds lean boned leg of lamb
• 3 tablespoons chopped fresh or 1 tablespoon dried mint
• 2 teaspoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 3 garlic cloves, minced
• 1 cup boiling water
• 24 dried figs
• 2 red onions
• Cooking spray

1. Trim fat from lamb. Cut lamb into 48 (1-inch) pieces; set aside.
2. Combine mint and next 8 ingredients (mint through garlic) in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 20 minutes, turning bag occasionally. Remove lamb from bag; discard marinade.
3. Combine boiling water and figs in a large bowl; cover and let stand 10 minutes or until soft. Drain well; cut in half. Cut each onion into 6 wedges; cut each wedge in half crosswise (for a total of 24 pieces).
4. Thread 4 lamb pieces, 2 figs, and 2 onion pieces alternately onto 12 (10-inch) skewers.
5. Prepare grill or broiler.
6. Place kebabs on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until desired degree of doneness.

lean, mint, olive oil, ground cumin, salt, ground cinnamon, paprika, ground nutmeg, black pepper, garlic, boiling water, figs, red onions, cooking spray

Taken from www.myrecipes.com/recipe/turkish-lamb-fig-mint-kebabs (may not work)