Ground Lamb Skewers with Date and Fig Chutney

For Chutney: Trim stems off figs and roughly chop. Chop dates and mince garlic.

Add dates, figs, garlic, ground ginger, cloves, sherry vinegar, water, sugar and salt to a medium saucepan. Bring to a simmer, then cover with a lid and reduce heat to medium low. Simmer for about 20 minutes, stirring occasionally, until liquid is reduced and mixture has as jam-like consistency.

For Skewers: Soak wooden skewers in water while preparing meat.

Peel onion and grate on a box cheese grater. Place grated onion in a strainer and press to remove as much liquid as possible. Mince garlic.

In a medium bowl, mix lamb, onion, garlic, cumin, cinnamon, chili powder, salt and black pepper. Using hands, mix meat to evenly distribute spices.

Working with a portion of meat slightly larger than a golf ball, form meat around one end of the skewer to make a shape no more than 1 inch thick and about 4 inches long. Form meat on skewers with remaining mixture.

Preheat a grill pan over a medium high flame with a little oil in the pan. Grill skewers until cooked through, about 6-8 minutes per batch, turning several times during cooking to brown evenly on all sides. Let skewers rest for 5 minutes before serving.

Serve with fig and date chutney alongside couscous or a rice pilaf.