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Ground Lamb and Eggplant Kebabs Recipe
|Ground lamb||1 1⁄2 Pound|
|Minced onion||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Red wine/Water||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 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|
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 mg
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
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.