Turkish Lamb, Fig, and Mint Kebabs

From Cooking Light. Serving size: 2 kebabs. Per serving: 441 calories, 11.3 g fat, 35 g protein, 53.4 g carb, 10.1 g fiber, 101 mg cholesterol.

• Ready In: 1 hr 8 mins
• Serves: 6

Ingredients

• 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
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon pepper
• 3  garlic cloves, minced
• 1  cup boiling water
• 24  dried figs
• 2  red onions

Directions

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.