Ingredients

• 700 g Lamb leg (boneless, cut into 3 cm cubes)
• 1 Red onion (finely chopped)
• 3 cloves Garlic (minced)
• 2 tablespoons Fresh lemon juice
• 2 tablespoons Olive oil
• 2 teaspoons Ras el Hanout
• 1 teaspoon Ground ginger
• 1/2 teaspoon Ground cumin
• 1 teaspoon Sweet paprika
• 1 teaspoon Salt
• 1/2 teaspoon Freshly ground black pepper
• 100 g Dried figs (rehydrated and finely chopped)
• 2 tablespoons Culinary argan oil
• 1 tablespoon Honey
• 1 tablespoon Apple cider vinegar
• 3 tablespoons Water
• a few leaves Fresh mint (for garnish)

Instructions

1. 1

   In a large bowl, combine the lamb cubes with the chopped onion, garlic, lemon juice, olive oil, Ras el Hanout, ginger, cumin, sweet paprika, salt, and pepper. Marinate in the refrigerator for at least 2 hours, ideally overnight.

2. 2

   For the glaze, combine the chopped figs, argan oil, honey, apple cider vinegar, and water in a small saucepan. Simmer over low heat for 10-15 minutes, stirring occasionally, until a syrupy consistency is achieved. Let cool.

3. 3

   Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes beforehand.

4. 4

   Thread the marinated lamb pieces onto the skewers.

5. 5

   Grill the skewers for 10-15 minutes, turning regularly, until golden brown and cooked to your liking.

6. 6

   During the last 5 minutes of cooking, generously brush the skewers with the fig-argan glaze.

7. 7

   Remove from the grill, let rest for a few minutes, and garnish with chopped fresh mint leaves before serving.