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Ingredients

• Baharat (Turkish Spice Paste) & Lamb
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Hungarian paprika (see Note)
• 2 teaspoons tomato paste
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4-1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes
• Kebabs
• 4 Japanese or other small eggplant (about 1 1/4 pounds), cut into 1/2-inch rounds
• 1/2 teaspoon salt
• 2 medium red onions, cut into 1-inch chunks
• 1/4 cup extra-virgin olive oil
• Lemon wedges for serving

Description

Turkish Lamb & Eggplant Kebabs - The Huffington Post

Kitchen Daily