In a large bowl whisk the marinade ingredients. Add the lamb and turn to coat thoroughly. Cover and refrigerate for 2 hours.
Prepare the grill for direct cooking over high heat (450° to 550°F).
In a medium bowl combine the eggplant with ¼ teaspoon salt and just enough oil to coat them lightly.
Add ½ teaspoon salt to the bowl with the lamb and stir. Remove the lamb from the bowl and discard the marinade. Thread the lamb and eggplant onto skewers, alternating the ingredients.
Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, about 8 minutes for medium rare, turning four times to brown all sides. Remove from the grill and season with salt. Serve warm.
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