12 large dried figs, stems trimmed
1 1/2 cups dry red wine
3/4 cup Newman's Own® Lite Red Wine Vinegar & Olive Oil Dressing, divided
12 boneless leg of lamb, cut in 1 1/2-inch cubes
1/4 cup chopped sweet onion
1 cup feta cheese, crumbled
2 large ripe tomatoes, seeded and chopped
1/2 cup Kalamata olives, pitted and chopped
1/2 hothouse cucumber, chopped
2 Tbsp honey
Salt and freshly ground black pepper, as desired
4 metal skewers, or large wooden skewers soaked in water for at least 30 minutes
Combine the figs and wine in a medium saucepan and heat just to boiling. Remove from heat and let stand about 10 minutes to plump the figs.
Place 1/2 cup of the salad dressing into large heavy-duty Ziploc bag with lamb, coating well. Seal bag and marinate in refrigerator for about an hour, turning occasionally.
While lamb is marinating, toss onion with feta cheese, tomatoes, olives, cucumber and the 1/4 cup salad dressing not used to marinate the lamb; set aside.
Remove figs from wine mixture and reserve. Place wine over high heat and boil vigorously until syrupy and reduced to about 1/3 cup, about 5 to 6 minutes. Remove from heat and whisk in the honey; allow to cool.
Preheat outdoor grill to medium high heat; coat grill rack with oil. Remove lamb from marinade, discarding marinade. Alternate lamb and figs on skewers, dividing equally. Sprinkle as desired with salt and pepper, then place skewers on rack and grill about 8 minutes or to desired degree of doneness, turning frequently with tongs. Brush with the wine/honey reduction as you turn them the first time and keep brushing as you turn them until all the glaze is used.
To serve, place feta/vegetable mixture on serving plates with a skewer of lamb.