Turkish Lamb, Fig, and Mint Kebabs

• 2 lbs lean boneless leg of lamb
• 3 tablespoons chopped of fresh mint (or 1 tablespoon dried mint)
• 2 teaspoons olive oil
• 1 teaspoon ground cumin
• 12 teaspoon salt
• 12 teaspoon ground cinnamon
• 12 teaspoon paprika
• 14 teaspoon pepper
• 3 garlic cloves, minced
• 1 cup boiling water
• 24 dried figs
• 2 red onions

1. Trim all visible fat from lamb; cut lamb into 48 (1-inch pieces; set aside.
2. Combine the mint and the next 8 ingredients in a large zip-lock heavy-duty plastic bag; shake around to combine.
3. Add in lamb; seal bag; shake to coat and marinate in refrigerator for 20 minutes, turning the bag occasionally.
4. Remove lamb from bag and discard marinade.
5. In a large bowl, combine the boiling water and figs; cover and let stand 10 minutes or until soft.
6. Drain figs well; cut in half.
7. Cut each onion into 6 wedges; cut each wedge in half crosswise (should have 24 pieces).
8. Thread 4 lamb pieces, 2 figs, and 2 onions alternately onto each of 12 (10-inch) skewers.
9. Place kebabs on a grill rack (over direct heat)or broiler pan that has been sprayed with cooking spray.
10. Grill or broil 4 minutes on each side or until desired degree of doneness.

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

Taken from www.food.com/recipe/turkish-lamb-fig-and-mint-kebabs-130400 (may not work)