Rosemary-Marinated Lamb and Fig Kabobs

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

serve with Pine Nut and Spinach Couscous

Cut lamb into 1½-inch cubes. Combine yogurt,
lemon juice, oil and rosemary in a large zip-top
plastic freezer bag; add lamb and refrigerate
overnight. Preheat grill to medium-high heat.
Remove lamb from bag, and discard marinade.
Sprinkle lamb with salt and pepper; thread
alternately with figs and red onion onto 4 (8-
inch) metal skewers. Grill, covered will grill lid,
10 to 12 minutes, turning occasionally, or to
desired doneness.

Serving Size: makes 3 servins

Number of Servings: 3

Recipe submitted by SparkPeople user LOVITAR.