Serves: 6
Total Calories: 914

2 pounds cubed lamb (shoulder, leg, etc)
the marinade from Marinated Chicken Skewers with Pineapple and Onion
1 medium eggplant quartered lengthwise, then cut into 1/2 inch pieces crosswise
2 red bell peppers cut into 1 1/2 inch pieces
2 red onions cut into 8 wedges each

Toss cubed lamb with marinade and refrigerate overnight if possible, or at least 6 hours. When it comes time to make skewers, start with onion, then lamb, then eggplant, pepper, and onion, then lamb, and so on. Place skewers in a roast - ing pan and pour remaining marinade over them, turning to coat the onion, pepper, and eggplant. Broil on high. Turn every 4 minutes or so until crispy on all sides, being sure not to overcook. I like this dish cooked to medium to ensure tenderness. Ovens vary in heat, so you’ll need to keep a close watch. After about 10 minutes, check for doneness by cutting into the center of a piece of lamb. Unlike the skewered chicken, the meat should still be pink in the middle. When cooked, remove and serve with brown rice, Saffron Jasmine Rice, or Curried Rice with Raisins, and a Greek Salad.

Nutritional Facts:

Serves: 6
Total Calories: 914
Calories from Fat: 336

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