lamb and fig skewers

Grilled Lamb & Fig Skewers w/ Mint-Pepper Glaze
Adapated from Epicurious, 2007; serves 6 as a main dish

mint-pepper glaze:
2/3 c peach preserves
1/3 c red wine vinegar
1 T red pepper flakes
1 T lemon zest (~1 lemon)
1/4 c fresh mint, chopped

1 T whole cumin seeds (or ground)
1 T whole coriander seeds (or ground)
3 lbs boneless leg of lamb, fat trimmed, cut into 1-inch cubes (you can decrease amount based on your needs)
12 fresh figs, halved vertically
1/4 c olive oil
2 medium cloves garlic, minced
1 T kosher salt
1 T black pepper

special tools:

~30 skewers (less if using less meat). If using wooden skewers, soak in water 30 minutes prior to using.

In small saucepan over moderate heat, stir together preserves, vinegar, red pepper, and lemon zest. Bring to boil, then lower heat and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Remove from heat and allow to cool 5 minutes. Stir in mint and set aside.

Preheat grill to high with hood closed 10 minutes, then turn down to moderately high.

Grind cumin and coriander in coffee grinder (or use ground). Toss lamb, figs, and olive oil in bowl and add garlic, spices, salt and pepper and toss to combine. Thread onto skewers.

Arrange skewers on grill. Cook lamb to slightly less than desired doneness, turning once and brushing with glaze during last 30 seconds of grilling on each side, about 4 minutes per side for medium-rare.