Lamb And Eggplant Kebabs
|Boneless lamb/8 small boned lamb chops||1 Pound, cut in about 1.5 inch cubes|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Crumbled rosemary/0.25 teaspoon dried rosemary||1 Teaspoon|
|Olive oil||1 Tablespoon|
Marinate meat in a mixture of the wine, lemon juice, garlic, rosemary, and salt and pepper for several hours.
Thread meat on a skewer.
Cut eggplant into 1 1/2 inch cubes.
Halve and seed pepper and cut into 1 1/2 inch pieces.
Peel onion, cut into sixths, and separate layers.
Alternate on skewers the onion, pepper, and eggplant.
Add oil to remaining marinade and brush over meat and vegetables.
Barbecue over medium hot coals or broil, turning to brown both sides, cooking meat until medium rare and vegetables until tender, about 10 to 15 minutes.
Contains about 350 calories per serving.