Adana Lamb and Fig Skewers with Spicy Honey Glaze

Instructions

1. 1

   Trim excess fat from lamb shoulder and cut into 2.5 cm cubes. Place lamb cubes in a large bowl.

   ~10 min
2. 2

   Cut red onion into 2.5 cm pieces. Wash and halve the figs. Add red onion pieces to the lamb.

   ~5 min
3. 3

   In a small bowl, combine olive oil, Aleppo pepper flakes, pul biber, cumin, sumac, garlic powder, salt, and black pepper. Pour this marinade over the lamb and onion. Toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or preferably overnight.

   ~10 min
4. 4

   Soak wooden skewers in water for at least 30 minutes to prevent burning.

   ~30 min
5. 5

   Thread marinated lamb cubes and fig halves alternately onto the soaked skewers. Aim for about 3-4 lamb pieces and 2 fig halves per skewer.

   ~15 min
6. 6

   Preheat grill to medium-high heat. Clean grill grates and lightly oil them.

   ~5 min
7. 7

   Place skewers on the preheated grill. Grill for about 10-12 minutes, turning occasionally, until lamb is cooked through and slightly charred, and figs are softened and caramelized.

   ~12 min
8. 8

   While skewers are grilling, prepare the glaze. In a small saucepan over low heat, combine honey, harissa paste, and lemon juice. Stir until well combined and slightly warmed. Do not boil.

   ~5 min
9. 9

   During the last 2-3 minutes of grilling, brush the skewers generously with the spicy honey glaze. Continue grilling, turning once, until the glaze is slightly sticky and caramelized.

   ~3 min
10. 10

    Remove skewers from the grill and let them rest for 5 minutes, covered loosely with aluminum foil.

    ~5 min
11. 11

    Serve hot, perhaps with a side of bulgur pilaf or a fresh green salad.