Beef / Pork

Rosemary-Marinated Lamb and Fig Kabobs takes 15 minutes to prepare.

Rosemary-Marinated Lamb and Fig Kabobs takes 15 minutes to cook.

Rosemary-Marinated Lamb and Fig Kabobs makes 3 servings.

The ingredients for Rosemary-Marinated Lamb and Fig Kabobs are:

3/4 lb boneless leg of lamb (or sub flat-iron
steak)
2 (7 oz) containers 2% plain Greek yogurt
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary (or sub
1 teaspoon dried)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lb fresh figs, halved
1 small red onion, quartered

Here is how you make Rosemary-Marinated Lamb and Fig Kabobs:

Cut lamb into 1?-inch cubes. Combine yogurt,lemon juice, oil and rosemary in a large zip-topplastic freezer bag; add lamb and refrigerateovernight. Preheat grill to medium-high heat.Remove lamb from bag, and discard marinade.Sprinkle lamb with salt and pepper; threadalternately with figs and red onion onto 4 (8-inch) metal skewers. Grill, covered will grill lid,10 to 12 minutes, turning occasionally, or todesired doneness.Serving Size: makes 3 servinsNumber of Servings: 3Recipe submitted by SparkPeople user LOVITAR.

The nutritional information for Rosemary-Marinated Lamb and Fig Kabobs is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 448.9

• Total Fat: 15.8 g
• Cholesterol: 96.5 mg
• Sodium: 172.0 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 2.2 g
• Protein: 30.1 g