Monday, June 23, 2008

Macedonian Lamb And Chick Peas

  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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