Macedonian Lamb and Chick Peas
4 servings
Ingredients
- 1/4 cup chopped parsley
- 1 1/4 teaspoons Kosher salt
- 2 tablespoons Serrano pepper, minced
- 4 12-inch wooden skewers
- 1 medium eggplant, sliced into 3/4-inch thick discs
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 1/4 cups cooked chick peas, drained, rinsed and warmed
- 1 cup tomatoes, diced and seeded (1/2-inch)
- 1 pound boneless leg of lamb, diced into 1-inch pieces
- 1 cup California Black Ripe Olives, whole, pitted
Directions
Combine chick peas, California Ripe Olives, tomatoes, lemon juice, parsley and peppers in a large mixing bowl. Set aside. Toss lamb with 1 tablespoon of olive oil, garlic and 3/4 teaspoons of salt. Thread onto skewers and grill over medium-high heat for 7-9 minutes until cooked to medium, turning occasionally to brown evenly. While lamb is cooking, brush eggplant with remaining oil and season with remaining salt. Grill over medium-high heat for 2-4 minutes on each side until tender. Transfer cooked eggplant to a clean cutting board and dice into 1/2-inch pieces. Add to chick pea mixture. Remove lamb from skewers and toss with chick pea and eggplant mixture until evenly combined. Serve warm.
