Ground Lamb and Eggplant Kebabs Recipe
Ingredients
| Ground lamb | 1 1/2 Pound | |
| Onion | 1/2 Cup (16 tbs), minced | |
| Minced parsley | 1/2 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| 3 tablespoons red wine or water | ||
| Salt | 1 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Eggplant | 1 Medium, cut into wedges | |
| Olive oil | ||
| Garlic salt | 1 To taste | |
| Ground pepper | 1 To taste | |
Directions
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.
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.
Chef
