Name: Grilled Lamb and Fig Skewers with Mint-Pepper Glaze and Grilled Eggplant
Yield: Makes 6 (main course) servings
Ingredients: 2/3 cup apricot jam; 1/3 cup red wine vinegar; 1 tablespoon red pepper flakes; 1 tablespoon finely grated lemon zest (from about 1 lemon); 1/4 cup fresh mint, chopped; 1 tablespoon whole cumin seeds; 1 tablespoon whole coriander seeds; 3 pounds boneless leg of lamb, fat trimmed, cut into 1-inch cubes; 12 fresh figs, halved vertically; 1/4 cup olive oil; 2 medium cloves garlic, minced (about 2 tablespoons); 1 tablespoon kosher salt; 1 tablespoon freshly coarse-ground black pepper; 2 eggplants, unpeeled, cut into 1-inch-thick slices; 1/4 cup olive oil; 1 tablespoon kosher salt; 1 tablespoon freshly coarse-ground black pepper; about 30 (12-inch) metal skewers

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Grilled Lamb and Fig Skewers with Mint-Pepper Glaze and Grilled EggplantStephen Sullivan; food and prop styling: Roscoe Betsill

The smoky aroma of lamb grilling on skewers is ever-present across the Middle East. Here, the meat is flavored with traditional spices and a minty, sweet-and-hot glaze. Fresh figs and thick slices of eggplant make the perfect accompaniments.

Recipe notes

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