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Ground Lamb and Eggplant Kebabs

  Ground lamb 1 1⁄2 Pound
  Minced onion 1⁄2 Cup (8 tbs)
  Minced fresh parsley 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  Red wine/Water 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Allspice 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Eggplant 1 1⁄2 Pound, cut into 6 lengthwise wedges (1 Medium Sized)
  Olive oil 1 Tablespoon
  Garlic salt To Taste
  Freshly ground pepper To Taste

Prepare charcoal and generously grease grill.
Grease 6 skewers.
Combine first 10 ingredients and mix well.
Shape into 18 meatballs.
Cut eggplant wedges into 4 equal pieces.
Alternate with meatballs on skewers, pressing firmly together.
Brush cut surfaces of eggplant with olive oil and sprinkle with garlic salt and pepper.
Place about 4 to 6 inches above glowing coals or broil about 4 inches from heat source turning often, until eggplant is tender and lamb is done, about 15 to 20 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2845 Calories from Fat 1590

% Daily Value*

Total Fat 177 g271.9%

Saturated Fat 71.9 g359.4%

Trans Fat 0 g

Cholesterol 496.7 mg165.6%

Sodium 3646.3 mg151.9%

Total Carbohydrates 161 g53.7%

Dietary Fiber 27.3 g109.2%

Sugars 16.4 g

Protein 125 g250.8%

Vitamin A 39.9% Vitamin C 62.7%

Calcium 24.6% Iron 92.7%

*Based on a 2000 Calorie diet


Ground Lamb And Eggplant Kebabs Recipe