Grilled Lamb Spiedini with Eggplant, Red Bell Pepper, and Arugula Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons olive oil
- freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh oregano
- 2 red bell peppers
- 1 teaspoon coarse kosher salt
- 2 tablespoons chopped fresh oregano
- 4 tablespoons olive oil, divided
- Carbohydrate 11 g(4%)
- Cholesterol 131 mg(44%)
- Fat 24 g(37%)
- Fiber 4 g(18%)
- Protein 47 g(94%)
- Saturated Fat 6 g(31%)
- Sodium 537 mg(22%)
- Calories 436
PreparationFor lamb: Combine garlic, oil, and oregano in large bowl; whisk to blend. Add lamb, sprinkle with 1 teaspoon coarse salt and freshly ground black pepper, and toss to coat. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, tossing occasionally. For salad: Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Peel, seed, and coarsely chop peppers. DO AHEAD: Can be made 1 day ahead. Wrap and chill. Place eggplant in large colander. Sprinkle with salt and toss to coat. Let stand 30 minutes. Rinse eggplant; drain well and pat dry. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add eggplant to skillet and sauté until tender, about 5 minutes. Remove skillet from heat. Add lemon juice, capers, oregano, roasted peppers, and remaining 1 tablespoon oil to eggplant and toss to combine. Season to taste with salt and pepper. Transfer salad to large bowl. Prepare barbecue (medium-high heat). Thread lamb cubes onto 6 long metal skewers, dividing equally. Grill lamb until cooked to desired doneness, turning skewers occasionally, about 10 minutes for medium-rare. Add arugula to eggplant salad and toss gently to combine. Serve lamb spiedini with salad alongside.
PreparationFor lamb: Combine garlic, oil, and oregano in large bowl; whisk to blend. Add lamb, sprinkle with 1 teaspoon coarse salt and freshly ground black pepper, and toss to coat. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, tossing occasionally. For salad: Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Peel, seed, and coarsely chop peppers. DO AHEAD: Can be made 1 day ahead. Wrap and chill. Place eggplant in large colander. Sprinkle with salt and toss to coat. Let stand 30 minutes. Rinse eggplant; drain well and pat dry. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add eggplant to skillet and sauté until tender, about 5 minutes. Remove skillet from heat. Add lemon juice, capers, oregano, roasted peppers, and remaining 1 tablespoon oil to eggplant and toss to combine. Season to taste with salt and pepper. Transfer salad to large bowl. Prepare barbecue (medium-high heat). Thread lamb cubes onto 6 long metal skewers, dividing equally. Grill lamb until cooked to desired doneness, turning skewers occasionally, about 10 minutes for medium-rare. Add arugula to eggplant salad and toss gently to combine. Serve lamb spiedini with salad alongside.
