Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Combine chick peas, California Ripe Olives, tomatoes, lemon juice, parsley and peppers in a hotel pan. Set aside.
Toss lamb with 1⁄3 cup of olive oil, garlic and 1 1⁄2 tablespoons of salt.
Thread onto skewers and grill over medium-high heat for 7-9 minutes until cooked to medium, turning occasionally to brown evenly.
While lamb is cooking, brush eggplant with remaining oil and season with remaining salt.
Grill over medium-high heat for 2-4 minutes on each side until tender.
Transfer cooked eggplant to a clean cutting board and dice into 1⁄2-inch pieces.
Add to chick pea mixture.
Remove lamb from skewers and toss with chick pea and eggplant mixture until evenly combined. Serve warm.
Category:Macedonian Recipes
Category:Macedonian Meat Dishes