1. Trim fat from lamb, and cut into 3/4 inch cubes. 2. Combine lamb and next 7 ingredients in a medium bowl, toss gently to cost. 3. Cover and marinate in refrigerator about 8 hours, stirring occasionally. 4. Peel eggplant, and cut into 3/4 inch cubes. 5. Drain lamb, reserving marinade, discard onions and garlic. 6. Thread lamb and eggplant alternately onto 6 (12 inch) wooden skewers. 7. Coat grill rack with cooking spray, place on grill over medium hot coals. 8. Place skewers on rack, cook 4 minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade. ---------------------------------------------------------------------------
Nutrition
Ingredients
