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2 unwaxed organic lemons
8 dried figs, quartered and chilled
12 small bay leaves or 6 large leaves torn in half
lemon verbena (if available)
4 tbsp honey
200 g yoghurt

Cooking process:
1. Chop one of the lemons into 12 pieces. Grate the rind and squeeze the juice from the other one.
2. Thread the fig quarters alternately with lemon chunks and bay leaves onto skewers, starting and ending with a fig piece.
3. Melt the honey with the lemon juice in a small pan and bubble for 3-4 minutes until reduced by half.
4. Arrange the fig kebabs on a grill pan and brush with a little of the hot honey mixture.
5. To make the lemon tzatziki, combine the yoghurt with the grated lemon rind and lemon verbena and refrigerate.
6. Preheat the grill. Place the kebabs under the grill until the edges of the fruit begin to caramelize a little, turning once, but for no longer than 2-3 minutes a side.
7. Serve immediately, trickled with the rest of the honey and with the tzatziki on the side for dipping.

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