Lamb Kebabs with Warm Feta, Grilled Tomato, and Eggplant

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

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
Gluten-free
Mediterranean

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