Makes 8 kabobs or 2–4 servings
Lamb isn’t on my weekly shopping list, but if I find it on special, I buy it and make these kabobs for my family. Everyone enjoys the way rosemary and eggplant complements the lamb. My favorite part about this dish is the variety of textures!
8 long, sturdy, fresh rosemary stems
8 oz. boneless lamb, cut into 1-inch cubes
1 eggplant, cut into 1-inch cubes
Juice of 1 lemon
¼ cup olive oil
Salt, to season
Cracked black pepper, to season
1. Preheat the grill to medium-high heat.
2. Remove leaves from rosemary stems. Set stems aside and chop leaves. In a large bowl, combine lamb, eggplant, rosemary leaves, lemon juice, olive oil, salt, and pepper. Toss to coat.
3. Thread meat and eggplant onto the rosemary stems, alternating and distributing evenly among the 8 stems. If stems are too soft to pierce the meat, use an ice pick or a metal skewer to make a hole in each piece before threading.
4. Grill for 8 minutes, until browned on all sides and lamb has reached an internal temperature of 120°F. Allow kabobs to rest for 5 minutes before serving.
NUTRITIONAL INFORMATION PER 1 KABOB
CALORIES (KCAL): 121 KCAL
CARBS: 5 G
SATURATED FAT: 1.674 G
CHOLESTEROL: 18 MG
PROTEIN: 6.6 G
POTASSIUM: 274 MG
SODIUM: 316 MG
IRON: 0.87 MG
This AMAZING Recipe can be found in my Keto For Life Cookbook here