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Spicy Lamb and Eggplant Kabobs

Jamie Purviance

  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Marinating Time

    2 h

  • Grilling Time

    8 mins

Ingredients
Instructions

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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a large bowl whisk the marinade ingredients. Add the lamb and turn to coat thoroughly. Cover and refrigerate for 2 hours.
  • If using bamboo skewers, soak them for at least 30 minutes.
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
    Prepare the grill for cooking over high heat (500°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, 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.
    Brush the cooking grates clean. Grill the skewers over 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.

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