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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

20151023095351 Row Redmeat 41

Marinade

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

let's Gear up

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