Description Edit

Ingredients Edit

Directions Edit

  1. Combine chick Peas, California ripe olives, tomatoes, lemon juice, parsley and peppers in a hotel pan. Set aside.
  2. Toss Lamb with 1⁄3 cup of olive oil, garlic and 1 1⁄2 tablespoons of salt.
  3. Thread onto skewers and grill over medium-high heat for 7–9 minutes until cooked to medium, turning occasionally to brown evenly.
  4. While Lamb is cooking, brush Eggplant with remaining oil and season with remaining salt.
  5. Grill over medium-high heat for 2–4 minutes on each side until tender.
  6. Transfer cooked Eggplant to a clean cutting board and dice into 1⁄2-inch pieces.
  7. Add to chick pea mixture.
  8. Remove Lamb from skewers and toss with chick pea and Eggplant mixture until evenly combined. Serve warm.

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