Grilled Lamb Spiedini With Eggplant, Red Bell Pepper, And Arugula Salad Recipe

Name: Grilled Lamb Spiedini With Eggplant, Red Bell Pepper, And Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large garlic cloves, finely chopped; 2 tablespoons olive oil; 2 tablespoons chopped fresh oregano; 2 3/4 pounds 3/4- to 1-inch-thick lamb shoulder blade chops, fat trimmed, deboned, meat cut into 3/4-inch cubes (about 1 1/2 pounds yield); 1 teaspoon coarse kosher salt; Freshly ground black pepper; 2 red bell peppers; 1 large eggplant (14 to 15 ounces), peeled, cut into 1-inch cubes; 4 tablespoons olive oil, divided; 3 tablespoons fresh lemon juice; 1 1/2 tablespoons drained capers; 1 tablespoon chopped fresh oregano; 4 cups baby arugula (3 to 4 ounces); 6 long metal skewers

Servings: persons

3 large garlic cloves, finely chopped
2 tablespoons olive oil
2 tablespoons chopped fresh oregano
2 3/4 pounds 3/4- to 1-inch-thick lamb shoulder blade chops, fat trimmed, deboned, meat cut into 3/4-inch cubes (about 1 1/2 pounds yield)
1 teaspoon coarse kosher salt
Freshly ground black pepper
2 red bell peppers
1 large eggplant (14 to 15 ounces), peeled, cut into 1-inch cubes
4 tablespoons olive oil, divided
3 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers
1 tablespoon chopped fresh oregano
4 cups baby arugula (3 to 4 ounces)
6 long metal skewers

1
Combine garlic, oil, and oregano in large bowl; whisk to blend. Add lamb, sprinkle with 1 teaspoon coarse salt and freshly ground black pepper, and toss to coat. Cover and chill 1 hour. DO AHEAD:
2
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Peel, seed, and coarsely chop peppers. DO AHEAD:
3
Place eggplant in large colander. Sprinkle with salt and toss to coat. Let stand 30 minutes. Rinse eggplant; drain well and pat dry. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add eggplant to skillet and saute until tender, about 5 minutes. Remove skillet from heat. Add lemon juice, capers, oregano, roasted peppers, and remaining 1 tablespoon oil to eggplant and toss to combine. Season to taste with salt and pepper. Transfer salad to large bowl.
4
Prepare barbecue (medium-high heat). Thread lamb cubes onto 6 long metal skewers, dividing equally. Grill lamb until cooked to desired doneness, turning skewers occasionally, about 10 minutes for medium-rare.
5
Add arugula to eggplant salad and toss gently to combine. Serve lamb spiedini with salad alongside.

1282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 large garlic cloves, finely chopped, 2 tablespoons olive oil, 2 tablespoons chopped fresh oregano, 2 3/4 pounds 3/4- to 1-inch-thick lamb shoulder blade chops, fat trimmed, deboned, meat cut into 3/4-inch cubes (about 1 1/2 pounds yield), and more.

Yes, Grilled Lamb Spiedini With Eggplant, Red Bell Pepper, And Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Lamb Spiedini With Eggplant, Red Bell Pepper, And Arugula Salad

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