Soak the figs in boiling water while you prepare the other ingredients.
Cut the haloumi and capsicums into cubes approximately 2.5cm thick and place them in a large mixing bowl with the onion and mushrooms. Drain the wild figs and add them to the bowl with the other ingredients.
Combine the herbs, chilli, sumac, olive oil and lemon in a bowl and pour it over the rest of the ingredients. Mix together with your hands to combine the marinade through the ingredients. Leave to marinate for an hour or longer if you have time.
Thread the ingredients through soaked bamboo skewers and grill for about 8 - 10 minutes turning the kebabs regularly.