Weber Grill Recipe: Spicy Lamb and Eggplant Kabobs

This recipe for Spicy Lamb and Eggplant Kabobs was recently featured by Weber (recipe by Jamie Purviance). Give it a try for a delicious and daring way to kick off the grilling season!

  • Marinade Ingredients
    • 1/2cup minced scallions (white and light green parts only)
    • 1/3cup hoisin sauce
    • 2tablespoons low-sodium soy sauce
    • 2tablespoons dry sherry
    • 1tablespoon chili oil
    • 1tablespoon rice vinegar
    • 1tablespoon peeled, minced fresh ginger
    • 1tablespoon packed dark brown sugar
    • 1-1/2teaspoons minced garlic
  • Additional Ingredients
    • 1-1/2pounds boneless leg of lamb, cut into 1-1/4-inch cubes
    • 1globe eggplant, about 8 ounces, cut into 1-1/4-inch cubes
    • Kosher salt
    • Vegetable oil
  1. Whisk the marinade ingredients in a large bowl. Add the lamb to the mixture and coat thoroughly. Cover and chill in refrigerator for 2 hours.
  2. In a separate bowl, combine the eggplant with 1/4 teaspoon salt and just enough oil to coat them lightly.
  3. Remove the large bowl of coated lamb from the refrigerator. Add 1/2 teaspoon salt and stir. Alternatively thread the marinated lamb and eggplant onto skewers.
  4. Prepare the grill for direct cooking over high heat (450° to 550°F) and brush the      cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, turning four times to brown all sides. Cooking times vary based on your desired doneness (about 8 minutes total for medium rare).
  5. Remove the skewers from the grill and season with salt. Serve warm. Enjoy!

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