Lamb Kebabs with Warm Feta, Grilled Tomato, and Eggplant


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 cloves garlic, crushed
  • 1 tsp dried oregano or 1 Tbsp chopped fresh oregano
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • ½ tsp red pepper flakes 2 lb (1 kg) boneless lamb shoulder or leg, cut into 1½-inch (4-cm) cubes

For the Sides

  • ¼ cup (2 fl oz/60 ml) extra-virgin olive oil
  • 1 clove garlic, minced
  • ½ tsp each sea salt and freshly ground pepper
  • 8 tomatoes, halved
  • 4 small eggplants, halved lengthwise, or 1 large eggplant, sliced lengthwise
  • ½ inch (12 mm) thick
  • ½ lb (250 g) firm feta cheese, cut into ½-inch (12-mm) cubes


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 3–4 pieces on each skewer. Place the eggplants on the grill rack and grill, turning once, until golden brown on both sides, 5–6 minutes on each side. Transfer to a platter and cover to keep warm. Place the lamb skewers on the grill rack and grill, turning as needed, until nicely browned on all sides and tender, about 15 minutes. About 10 minutes before the lamb is done, place the tomatoes in a grilling basket and grill, turning as needed, until lightly charred, about 10 minutes.

Arrange the lamb skewers, tomatoes, eggplants, and cheese on 1 or more platters and serve at once.