Lamb Kebabs with Warm Feta, Grilled Tomato, and Eggplant

Name: Lamb Kebabs with Warm Feta, Grilled Tomato, and Eggplant
Yield: Serves 6–8
Ingredients: ½ tsp red pepper flakes 2 lb (1 kg) boneless lamb shoulder or leg, cut into 1½-inch (4-cm) cubes; 1 clove garlic, minced; 1 tsp dried oregano or 1 Tbsp chopped fresh oregano; ½ tsp sea salt; ½ tsp freshly ground black pepper; ½ lb (250 g) firm feta cheese, cut into ½-inch (12-mm) cubes; 3 cloves garlic, crushed; 4 small eggplants, halved lengthwise, or 1 large eggplant, sliced lengthwise; 8 tomatoes, halved; ½ tsp each sea salt and freshly ground pepper; ¼ cup (2 fl oz/60 ml) extra-virgin olive oil

Preparation info

Serves
6–8

Difficulty
Easy

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.

Ingredients

For the Lamb

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

Main course
Mediterranean
Gluten-free

Method

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