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FareShare Gazette -- April 2005 Recipes

A home-style FareShare Gazette -- April 2005 Recipes made with Garlic Minced, Salt, Black Pepper, Red Pepper Flakes, and Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 clove
• 1/4 tsp
• 1/4 tsp
• 1/4 tsp
• 2 tsp
• 2 clove

Method (preview)

1. 1

   In a large mixing bowl or zip lock bag, combine the onion, garlic, thyme, mint, parsley, salt, pepper, red pepper flakes, cumin, paprika and olive oil.

2. 2

   Mix to combine.

3. 3

   Add in the lamb cubes and mix again to evenly distribute the spice mixture with the lamb.

4. 4

   Meanwhile prepare the eggplant pur�e. Preheat oven to 350 degrees F.

5. 5

   With the skin intact, cut the eggplants in half lengthwise.

6. 6

   Make diamond shaped slash marks on the cut surface of the eggplants.

7. 7

   Place them cut side down on a parchment lined baking sheet.

8. 8

   Bake for about 1 hour or until soft.

9. 9

   In the bowl of a food processor fitted with a metal blade, place the garlic, parsley, cumin, coriander and tahini.

10. 10

    When the eggplant is cool enough to handle, use a large spoon to scoop the flesh out of the shells and place into the food processor bowl.

11. 11

    Discard the eggplant skin.

12. 12

    Pur�e the mixture.

13. 13

    Add salt to taste.

14. 14

    Remove lamb from spice mixture, leaving some of the onions and spices to adhere to the lamb.

15. 15

    Place the lamb on skewers, alternating with tomatoes and red onion cubes.

16. 16

    Place the kabobs on a hot oiled grill or in a hot grill pan, lightly coated with olive oil.

17. 17

    Grill for a total of 8 to 10 minutes, turning to cook all sides, until lamb is done.

18. 18

    It should still be slightly pink inside.

19. 19

    You can broil them in your oven as well, turning every three minutes until done, for a total of 10 minutes.