Spicy Lamb and Eggplant Kebab with Smoky Pepper Dip

Instructions

1. 1

   Finely grate the onion and garlic. Chop the parsley. In a large bowl, combine ground lamb, grated onion, grated garlic, chopped parsley, cumin, coriander, red pepper flakes, salt, and black pepper. Mix thoroughly with your hands until well combined.

   ~10 min
2. 2

   Form the lamb mixture into elongated kebab shapes, about 4-5 inches long. Thread them onto soaked wooden skewers or metal skewers.

   ~15 min
3. 3

   Wash the eggplants and red bell pepper. Cut the eggplants into 1-inch thick rounds and the red bell pepper into large pieces. Toss the eggplant and bell pepper with 1 tablespoon of olive oil, salt, and pepper.

   ~5 min
4. 4

   Preheat your grill to medium-high heat. Grill the lamb kebabs for about 10-12 minutes, turning occasionally, until cooked through and nicely browned. Grill the eggplant and red bell pepper until tender and charred, about 15-20 minutes.

   ~25 min
5. 5

   While the kebabs and vegetables are grilling, prepare the smoky pepper dip. In a food processor, combine roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, lemon juice, and 2 tablespoons of olive oil. Process until a thick, slightly chunky paste forms.

   ~10 min
6. 6

   Once grilled, peel the skin off the red bell pepper pieces and discard. Chop the grilled eggplant and bell pepper. Add them to the food processor with the roasted red pepper mixture. Pulse a few times to incorporate, but leave some texture. Adjust seasoning with salt and pepper if needed.

   ~5 min
7. 7

   Serve the lamb kebabs alongside the grilled eggplant and bell pepper. Spoon the smoky pepper dip into a serving bowl and drizzle with a little extra olive oil. Garnish with fresh parsley if desired.