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The smoky aroma of lamb grilling on skewers is ever-present across the Middle East. Here, the meat is flavored with traditional spices and a minty, sweet-and-hot glaze. Fresh figs and thick slices of eggplant make the perfect accompaniments.

• 2/3 cup apricot jam
• 1/3 cup red wine vinegar
• 1 tablespoon red pepper flakes
• 1 tablespoon finely grated lemon zest (from about 1 lemon)
• 1/4 cup fresh mint, chopped
• 1 tablespoon whole cumin seeds
• 1 tablespoon whole coriander seeds
• 3 pounds boneless leg of lamb, fat trimmed, cut into 1-inch cubes
• 12 fresh figs, halved vertically
• 1/4 cup olive oil
• 2 medium cloves garlic, minced (about 2 tablespoons)
• 1 tablespoon kosher salt
• 1 tablespoon freshly coarse-ground black pepper
• 2 eggplants, unpeeled, cut into 1-inch-thick slices
• about 30 (12-inch) metal skewers

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