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🍽️ Marinated Lamb Skewers with Eggplant

470 kcal · 30 min · 4 servings

Ingredients

• 6 tbsp olive oil
• 1 clove garlic
• 2 tbsp lemon juice
• 1 tsp dried thyme
• 8 lamb cutlets (from the back fillet à 60 - 70)
• 1 long eggplant
• salt
• pepper (from the mill)
• 8 long wooden skewers
• vegetable oil

Instructions

1. 1. Pour the olive oil into a small bowl.
2. 2. Peel the garlic clove and press it directly into the oil.
3. 3. Add the lemon juice and the thyme sprigs.
4. 4. Stir the marinade vigorously with a fork.
5. 5. Cut the lamb steaks into strips about 3 centimeters wide.
6. 6. Add the meat strips to the bowl with the marinade.
7. 7. Turn the meat until it is completely covered with the sauce.
8. 8. Cover the bowl and let the meat marinate.
9. 9. Wash the eggplants under running water.
10. 10. Cut off the hard stem area at the top.
11. 11. Cut the eggplants in half lengthwise.
12. 12. Cut the eggplant halves into pieces about 2 centimeters thick.
13. 13. Lightly brush the wooden skewers with some oil.
14. 14. Take the eggplant pieces out of the marinade.
15. 15. Brush the eggplant pieces with the remaining garlic oil mixture.
16. 16. Thread the eggplant pieces and the meat strips onto the skewers alternately.
17. 17. Heat a grill pan on the stovetop.
18. 18. Brush the grooves of the grill pan with some oil.
19. 19. Place the skewers on the pan over high heat.
20. 20. Sear the skewers for 1 minute.
21. 21. Turn the skewers carefully.
22. 22. Cook them for another 1 minute.
23. 23. Reduce the heat to medium.
24. 24. Cook the skewers for 3 to 4 minutes on one side.
25. 25. Turn the skewers occasionally until the meat is cooked through.
26. 26. Remove the skewers from the pan.
27. 27. Season the skewers with salt and pepper to your taste.

Nutrition per serving

• kcal: 470
• Protein: 30 g · Fett/Fat: 36 g · Carbs: 6 g