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Greek Lamb Kebob, Grilled Eggplant and Hummus on Crusty Bread Sticks


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Greek Lamb Kebob, Grilled Eggplant and Hummus on Crusty Bread Sticks

Greek Lamb Kebob, Grilled Eggplant and Hummus on Crusty Bread Sticks
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total prep

Ingredients

  • 2 tablespoons oil, plus extra for drizzling
  • 1 1/2 pounds lamb kebobs, preferably pre-seasoned with lemon, spices and herbs*
  • 2 eggplants, thinly sliced lengthwise
  • 4 bread sticks, or 1 thin baguette cut in half crosswise, then sliced lengthwise
  • 1 7-ounce container hummus
  • 1 14-ounce can chickpeas, drained
  • 2 tablespoons fresh mint
  • Sea salt and freshly ground black pepper, to taste

Directions

  • Preheat the oven to 400ºF.
  • Place a pan over a high heat, drizzle with 1 tablespoon of olive oil and, when hot, add the lamb kebobs, sealing until browned.
  • Transfer the kebobs to a baking sheet and roast for 7 to 10 minutes, or until cooked through.
  • Place a nonstick pan over a high heat. Rub the pan with 1 tablespoon of olive oil then char the eggplant slices on each side.
  • Warm the bread sticks in the oven for 8 minutes then spread each with a good dollop of hummus and top with the lamb pieces and eggplant slices.
  • Scatter over the chickpeas and fresh mint, finish off with a liberal drizzle of olive oil then season to taste.
  • *If not available, marinate lamb cubes in lemon, cumin and thyme and skewer them

FOLLOW HUFFPOST TASTE

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