Lamb and Eggplant

Lamb and Eggplant is a delightful Paleo Greek BBQ dish that combines tender, marinated lamb with smoky, grilled eggplant for a flavorful experience. This dish is perfect for a summer cookout, bringing the essence of Greek cuisine to your table.

Ingredients

• Lamb shoulder - 400 grams, cut into 2.5 cm cubes
• Eggplant - 1 medium, sliced into 1 cm rounds
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Lemon juice - 2 tablespoons
• Oregano - 1 teaspoon, dried
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. In a bowl, combine olive oil, minced garlic, lemon juice, oregano, salt, and black pepper to create a marinade.
2. Add the lamb cubes to the marinade, ensuring they are well-coated. Cover and let marinate in the refrigerator for at least 30 minutes.
3. While the lamb is marinating, preheat your grill or BBQ to medium-high heat.
4. Brush the eggplant slices with a little olive oil and season with salt and pepper.
5. Grill the eggplant slices for about 4-5 minutes on each side until tender and charred. Remove from the grill and set aside.
6. Thread the marinated lamb cubes onto skewers, leaving a little space between each piece.
7. Grill the lamb skewers for about 10-12 minutes, turning occasionally, until they are cooked to your desired doneness.
8. Once cooked, remove the lamb from the grill and let it rest for a few minutes.
9. Serve the grilled lamb skewers alongside the eggplant slices, garnished with chopped fresh parsley.

Nutrition

• Calories: 540
• Protein: 38 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 95 mg
• Total Fat: 38 g
• Saturated Fat: 10 g
• Unsaturated Fat: 28 g
• Water: 0.4 L

Health Benefits

• Rich in high-quality protein from lamb, which supports muscle growth and repair.
• Eggplant is a good source of dietary fiber, promoting digestive health.

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