Yes to Yummy

Fig, Molasses, and Coriander Lamb Kebabs (gluten-free + paleo)

November 8, 2014 Leave your thoughts Print this page


Have you ever wanted to make something fancy but felt like you haven’t had the time or energy to do so?

This dish is your solution. Pair it with some roasted vegetables and some couscous (cauliflower or regular) and you can pretty much call yourself a restaurant chef.

OK, maybe not. But you’ll come close.


I came up with this recipe when I wanted to make lamb kebabs marinated in pomegranate molasses…but had no pomegranate molasses. I decided to use regular molasses instead (even though the two are completely different) and paired it with fig jam and coriander to add another layer of more subtle sweetness and a slightly lemony flavor, along with a dash each of cinnamon, cumin, and salt. After briefly grilling and letting rest, I had this slightly-smoky, perfectly-charred masterpiece to present to my hungry family.


This dish is wonderful both in the summer and the fall and winter, so make it whenever the grill is calling your name (and it isn’t raining or snowing outside). One piece of advice: have your butcher use lamb shoulder instead of leg for the kebab meat–I find the shoulder meat to have more flavor and be more tender.


Simply marinate for a few hours…


…and you’re ready to get grilling!

I hope you enjoy this dish as much as we do. 🙂

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Fig, Molasses, and Coriander Lamb Kebabs


Prep Time
Cooking Time
Total Time
Yield 4-6 servings

1/3 cup of fig preserves (no sugar added)

1/4 cup of blackstrap molasses

2 teaspoons of coriander

1 teaspoon of cumin

1 teaspoon of cinnamon

3 tablespoons of olive oil

1 teaspoon of salt

1.5 lb lamb shoulder meat, cut into 2-inch cubes


Combine all of the ingredients except the lamb shoulder meat in a large bowl, whisking well to make sure there are no big clumps of fig or spices.

Add the lamb shoulder meat and toss with your hands to coat. Cover the bowl tightly with plastic wrap and refrigerate for 1 to 4 hours.

Heat the grill to high and grease the grates well. Remove the lamb chunks from the marinade and thread them on either soaked wooden skewer or metal skewers, or simply place them on a greased wire rack.

Reduce the heat to medium and place the lamb on the grill. Grill over direct heat until the outside is nicely charred and pale pink in the center (140 to 145 degrees), about 4 to 5 minutes per side.

Let rest for 5-10 minutes before eating.


By the way, I apologize for not posting more frequently. You know what they say–junior year of high school is the busiest one of all! Don’t worry, though…there’s lots of yummy food to come, so stay tuned. (Perhaps almond joy brownies…?)

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