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.
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 baking dish and brush with the olive oil mixture. Do the same with the eggplant, but brush on both sides. Place the cheese in the bowl with the remaining olive oil mixture and turn gently to coat.
Preheat a grill to medium-high and oil the grill rack. Have ready 16–18 skewers; if using wooden skewers, first soak in water for 10 minutes. Remove the lamb from the marinade and thread
Arrange the lamb skewers, tomatoes, eggplants, and cheese on 1 or more platters and serve at once.
© 2013 All rights reserved. Published by Weldon Owen.