Eggplant and Lamb Kebabs
- Total Time
- 20 minutes
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
901 calories; 89 grams fat; 42 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 10 grams protein; 913 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes