Fig and Lamb Kebabs with Tzatziki

Posted by Dana Oshiro

Photo courtesy of Virtual Cancer Centre

I know, I know. Kebabs are so first date. But my mom asked that I create a lamb kebab recipe for her and due to the fact that I put her through hell during my particularly existential years traipsing through Africa, I owe her. I owe her a lot more than a lamb kebab recipe. Besides, my mom knows how to cook 2 types of food: Asian and Asian fusion - so the Greek request comes as a happy surprise.

My hometown didn't have many food options while I was growing up, and my university town was even more abysmal. In the time that I moved to SF I gained a ton of weight. Not surprisingly, my pants are tight, my face is fuller, and every day of my life is the fattest day of my life.

But I can't help myself - food makes me happy, it solidifies new friendships and it binds old loves. How can you stop a force of nature? Greek food, believe it or not, was exotic in our completely Asian Canadian town. There was only one Greek girl in my entire high school and she was known for her enormous boobs, not for her ability to cook. Kebabs were something I discovered in Africa after a long night out of drinking. My bbq kebabs combine the best parts of East African cooking, with homemade Greek tzatziki. The best way to do this is to prep and marinade everything the night before and cook the next day.

FIG & LAMB KEBABS WITH TZATZIKI
Ingredients
For the BBQ Kebabs:
3/4 cup olive oil
2/3 cup fresh lemon juice
4 large garlic cloves, minced
2 tablespoons chopped fresh mint
4 teaspoons salt
4 teaspoons grated lemon peel
2 teaspoons ground black pepper
2 teaspoons ground coriander
1 teaspoon ground nutmeg
a pinch of saffron
4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
20 dried figs soaked in boiling water, de-stemmed and drained
2 red onions, each cut into chunks
16 12-inch-long metal skewers

For the Tzatziki:
2 cups plain Greek yogurt
2 cloves minced garlic
2 cups cucumber, thinly sliced and then diced into strips
1 tablespoon lemon juice
1 teaspoon freshly chopped dill
salt and pepper to taste

Kebab Directions
1. MARINATE & BASTE: Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.

2. TZATZIKI: Combine all of the tzatziki ingredients, cover with saran and refrigerate.

3: BBQ: Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread figs and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle skewers with salt and pepper. Grill about 8 min for medium rare. Dolop on tzatziki. I like to serve these kabobs on top of a pistachio rice pilaf.

TAGS: Greek, Lamb Kebabs, Morrocan, Tzatziki
POST TOOLS: