Grilled California Lamb Kebabs with Fresh Figs
6 tablespoons chopped fresh mint
Juice of 2 large lemons
1/2 cup olive oil
1/2 teaspoon freshly ground black pepper
2 bay leaves, crumbled
1 teaspoon dried thyme leaves
1 small yellow onion, sliced thin
2 pounds boned California leg of lamb, trimmed
2 fresh sweet green peppers, seeded
2 red onions, peeled
48 small fresh California figs, stemmed
In large bowl, combine mint, lemon juice, oil and seasonings. Measure 1/2 cup into large resealable plastic bag that has been placed in a bowl. Cut lamb into 48 pieces and add to bag along with sliced onions. Close bag tightly and let stand in refrigerator for at least 2 hours, turning occasionally. Cut green peppers and onions into 24 pieces; add along with figs to marinade remaining in bowl. Toss gently to coat well and set aside.
Remove lamb and discard any marinade remaining in bag. Drain and reserve marinade from figs and vegetables. Thread 4 lamb pieces, 2 figs, 2 red onion pieces, and 2 green pepper pieces alternately onto each of the 12 skewers. Grill 4 minutes on each side, basting frequently, with marinade reserved from vegetables, until medium rare (145˚F). Serve hot.