Ingredients

  • 1 ½ pounds skinless, boneless loin or leg of lamb meat
  • 4 tablespoons fresh lemon juice
  • 4 tablespoons olive oil
  • ½ cup dry red wine
  • cup honey
  • 1 tablespoon chopped fresh rosemary or 2 teaspoons dried
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons ground cumin
  • Salt and freshly ground pepper to taste
  • 2 large red peppers, cut into 16 2-inch squares
  • 2 large white onions, cut into 16 2-inch squares
  • 1 medium-size eggplant, cut into 16 2-inch squares 1/2-inch thick
  • 8 tablespoons coarsely chopped fresh coriander or parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      771 calories; 50 grams fat; 17 grams saturated fat; 25 grams monounsaturated fat; 4 grams polyunsaturated fat; 46 grams carbohydrates; 7 grams dietary fiber; 35 grams sugars; 31 grams protein; 122 milligrams cholesterol; 483 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Cut the lamb into 16 2-inch cubes.
  2. Combine the lamb with lemon juice, olive oil, wine, honey, rosemary, garlic, cumin, salt and pepper. Blend well, cover with plastic wrap and marinate for 15 minutes.
  3. Preheat the oven broiler or a charcoal grill. If wooden skewers are used, soak them in cold water until ready to use.
  4. Drain the meat, reserving the marinade, and arrange the meat on four skewers, alternating with red pepper, onion and eggplant squares.
  5. Broil under high heat 3 minutes for rare on each side, brushing with the reserved marinade.
  • This recipe works well with pork or chicken.

About 30 minutes

Dining and Cooking