Lamb Kebabs with Warm Feta, Grilled Tomato, and Eggplant

Preparation info
  • Serves


    • Difficulty


Appears in
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

Feta, which can be made from the milk of goats, sheep, or cows, or a combination thereof, is almost always found on the daily table of the eastern Mediterranean, along with lamb, tomatoes, and eggplant. Here, I’ve combined these menu staples into a single main course.


For the Lamb

  • ¼ cup (2 fl oz/60 ml) extra-virgin olive oil
  • 3


To marinate the lamb, in a bowl, whisk together the olive oil, garlic, oregano, salt, black pepper, and red pepper flakes. Add the lamb and turn to coat. Cover and refrigerate for at least 1 hour or up to 4 hours.

Prepare the vegetables and the cheese 2–3 hours before cooking. In a bowl, combine the olive oil, garlic, salt, and pepper. Place the tomatoes, cut side up, in a shallow bakin