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Recipe by Jamie Purviance

Spicy Lamb and Eggplant Kabobs

  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Marinating Time

    2 h

  • Grilling Time

    8 mins

People
Serves 4 to 6
Prep Time
20 mins
Marinating Time
2 h
Grilling Time
8 mins

the Ingredients

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Marinade

  • ½ cup minced scallions (white and light green parts only)
  • ⅓ cup hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon chili oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon peeled, minced fresh ginger
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon minced garlic
 
  • 1 pound boneless leg of lamb, cut into 1¼-inch cubes
  • 1 small globe eggplant, about 8 ounces, cut into 1¼-inch cubes
  • Kosher salt
  • Vegetable oil

Special Equipment

  • twelve 10-inch metal or bamboo skewers

Instructions

  • 01 In a large bowl whisk the marinade ingredients. Add the lamb and turn to coat thoroughly. Cover and refrigerate for 2 hours.
  • 02 If using bamboo skewers, soak them for at least 30 minutes.
  • 03 Prepare the grill for direct cooking over high heat (450° to 550°F).
  • 04 In a medium bowl combine the eggplant with ¼ teaspoon salt and just enough oil to coat them lightly.
  • 05 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. 
  • 06 Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, 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.
Ingredients
Instructions

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