Eggplant and Lamb Kebabs

Name: Eggplant and Lamb Kebabs
Total time: 20 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 large eggplant, peeled; 1 pound lamb, cut in 1-inch cubes; 2 small young onions, cut in wedges; 3 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper to taste; 8 cherry tomatoes

By Moira Hodgson

Total Time: 20 minutes
Rating: 4(12)
Comments: Read comments

Featured in: FOOD; EGGPLANT: FROM KEBABS TO PASTA TO A GRILLING

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Ingredients

Yield:4 servings

1large eggplant, peeled
1pound lamb, cut in 1-inch cubes
2small young onions, cut in wedges
3tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
8cherry tomatoes

Ingredient Substitution Guide

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Preparation

Step 1
Thread the cubes of eggplant, the lamb, the onion and tomatoes in alternate pieces on skewers. Brush with olive oil.
Step 2
Heat the coals until hot. Grill the kebabs for 15 to 20 minutes, turning frequently, or until the eggplant is cooked and the lamb is browned on the outside and pink in the middle. Season it with salt and pepper and serve with the following sauce.