Lamb Kabobs With Roasted Beets and Figs

Total Time
30mins
Prep 10 mins
Cook 20 mins

Posting for ZWT3. This is from George Foreman’s grilling cookbook. “There are Middle Eastern overtones to this dish, and why not? The Turks have been grilling lamb over an open fire since the Ottoman Empire. Instead of threading the traditional onion, tomato and green pepper with the meat, we used figs and roasted beets… Serve couscous studded with toasted walnuts and a basket of pita bread with the kabobs.”

Ingredients Nutrition

Directions

  1. In a food processor or blender, reduce the onion to a thick, watery pulp.
  2. Remove it to piece of double cheesecloth or strong paper towels, and squeeze out all of the juice into a bowl large enough to hold the meat.
  3. Add the oil, cinnamon, salt, pepper and lamb to the onion juice. Cover and marinate the lamb as long as possible, preferably overnight.
  4. Preheat oven to 375. Put the beets on the middle oven rack and roast them for about 1 ½ hours or until they shrink and the skins shrivel.
  5. Allow them to cool enough to be handled and snip off the root. The skins will slip off easily by hand.
  6. Slice the beats thickly, sprinkle with salt and pepper, and drizzle generously with balsamic vinegar. Refrigerate.
  7. If you are using dried figs, cover them with orange juice and add 2 slices of lime. Cover and microwave on high for 30 seconds.
  8. Allow them to stand long enough to become infused with the citrus and soft enough to be skewered. Drain and cut them in half crosswise.
  9. Drizzle them with balsamic vinegar.
  10. If you are using fresh figs, omit the citrus soak and simply cut them in half and dress with balsamic vinegar.
  11. Thread the skewers, starting and ending with the lamb.
  12. Fasten a slice of beet against the cut side of each fig half.
  13. Cook the kabobs on a grill for 10 minutes. Serve immediately garnished with mint sprigs.

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