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Lamb And Eggplant Kebabs

Ingredients
  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
  Eggplant 1 Small
  Green pepper 1
  Onion 1
  Olive oil 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Barbecue
Interest: 
Healthy
Servings: 
4

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