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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	2		boneless	2086.56	0.0	162.4795	154.859
mint	3	tablespoons	chopped	7.524	1.4381	0.5626	0.1248
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1/2	teaspoon		-	-	-	-
cinnamon	1/2	teaspoon	ground	-	-	-	-
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
water	1	cup	boiling	0.0	0.0	0.0	0.0
fig	24		dried	-	-	-	-
red onion	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.