INGREDIENTS

16 6" Bamboo Skewers , soaked in water 
4 lbs. Leg of Lamb Meat, cut into 2" cubes 
4 Tbsp. Fresh Mint , chopped 
3 Tbsp.  Garlic , minced 
1/3 cup  Soy Sauce  
2 tsp.  Salt  
2 tsp. Black Peppers  
2 Tbsp. Vegetable Oil  
2 tsp.  Paprika  
1 Tbsp. Granulated Sugar  
1  Orange , thinly sliced 
1 Mission® 8" Fry-Ready Tortilla (37185)  
 Olive Oil , to brush 
Ground Cumin , for dusting 
6 oz. Tri Color Couscous  (see Related Recipe) 
3 oz. Fig & Date Chutney  (see Related Recipe) 

DIRECTIONS

1.) Place lamb meat in stainless steel bowl, set aside.

2.) Whisk together the next nine ingredients and pour over lamb meat. Marinate 4-8 hours.

3.) Skewer four pieces of lamb meat on each skewer.

4.) Preheat grill to medium heat. Grill Minted Lamb Kabobs until desired doneness, turning once.

5.) Brush Mission® Flour Tortillas with olive oil and ground cumin and place on grill for approximately 10 seconds on each side to warm.

6.) Fold into quarters and place on plate with grilled Minted Lamb Kabobs, Tri Color Couscous and Fig & Date Chutney.

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