Macedonian Lamb and Chick Peas

Ingredients

• 3 1⁄3 qts. Cooked chick Peas, drained, rinsed and heated
• 1 1⁄2 lbs. California ripe olives, whole, pitted
• 1 1⁄2 lbs. Diced, seeded tomatoes
• 1 1⁄2 cups lemon juice
• 1 1⁄2 cups Chopped parsley
• 3⁄4 cup Minced Serrano peppers
• 6 lbs. Boneless leg of Lamb,
• cut into 1-inch pieces
• 3⁄4 cup olive oil
• 1⁄4 cup Minced garlic
• 2 1⁄2 Tbsp. kosher salt
• 4 1⁄2 lbs. Eggplant, sliced into
• 3⁄4-inch thick discs
• 12-inch skewers

Directions

1. Combine chick Peas, California ripe olives, tomatoes, lemon juice, parsley and peppers in a hotel pan. Set aside.
2. Toss Lamb with 1⁄3 cup of olive oil, garlic and 1 1⁄2 tablespoons of salt.
3. Thread onto skewers and grill over medium-high heat for 7–9 minutes until cooked to medium, turning occasionally to brown evenly.
4. While Lamb is cooking, brush Eggplant with remaining oil and season with remaining salt.
5. Grill over medium-high heat for 2–4 minutes on each side until tender.
6. Transfer cooked Eggplant to a clean cutting board and dice into 1⁄2-inch pieces.
7. Add to chick pea mixture.
8. Remove Lamb from skewers and toss with chick pea and Eggplant mixture until evenly combined. Serve warm.