Step 1Blanch the leaves, a few at a time, in boiling water until softened slightly, about 3 minutes. Remove to a bowl of ice water, then drain, pat dry and set aside.
Step 2In a large bowl, mix together the lamb, pork, garlic, mint, parsley, salt, cumin, Aleppo and black peppers and onion until well-combined.
Step 3Place a leaf on the work surface, vein side up and stem facing you. Snip off the stem. Form about 2 tablespoons of the mixture into a meatball and place it on the leaf centered and toward the bottom. Fold the bottom of the leaf up over the meatball, then fold in the sides and roll up tightly, tucking in the sides as you go. Run a skewer through the middle. Continue until all the leaves are filled, placing four stuffed leaves on each skewer.
Step 4Grill over medium-low heat, turning often, until the fig leaves are browned but not burned and the meatballs have cooked through, about 15 minutes. Serve immediately, unwrapping the leaves and discarding them, with a bowl of raita for dipping.