How to make it

  • Trim fat from lamb. Cut into 3/4 inch cubes; set meat aside.
  • For marinade in a bowl combine wine, oil, garlic, parsley, oregano, pepper and salt. Add meat to bowl. Cover and marinate in the refrigerator for 2 to 24 hours.
  • Cook green pepper pieces in a boiling water for 1 minute.
  • Drain meat, reserving marinade. On four long skewers alternately thread lamb, eggplant slices, and green pepper pieces.
  • Place kabobs on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 6 to 8 minutes for medium, brushing with marinade and turning skewers often. ( dont brush with marinade during the last 5 minutes of broiling.)
  • Add two cherry tomatoes to each skewer the last 1 minute

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