Grilled Lamb Skewers with Smoky Eggplant, Red Onion, and Date-Lemon Cumin Glaze

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to medium-high heat, about 425°F / 220°C.

2. 2

   Place the chopped dates in a small bowl with the hot water and let them sit for 10 minutes to soften.

3. 3

   In a large bowl, mix 30 ml (2 tbsp) olive oil, lemon juice, lemon zest, garlic, cumin, smoked paprika, thyme, 6 g (1 tsp) salt, and black pepper.

4. 4

   Add the lamb cubes to the marinade and toss well to coat. Let rest for 15 minutes in a cool spot while you prepare the vegetables.

5. 5

   Toss the eggplant and red onion with the remaining 30 ml (2 tbsp) olive oil and 2 g (1/4 tsp) salt.

6. 6

   Blend or mash the soaked dates with their soaking water until you have a thick, spreadable paste or sauce.

7. 7

   Thread the lamb, eggplant, and red onion onto the skewers, alternating them evenly.

8. 8

   Clean and lightly oil the grill grates. Grill the skewers for 6 to 7 minutes per side, turning once, until the lamb is nicely browned and reaches a minimum internal temperature of 145°F / 63°C for medium.

9. 9

   During the last 2 minutes of cooking, brush the skewers with the date paste to create a glossy glaze without burning it.

10. 10

    Remove the skewers from the grill and let them rest for 5 minutes. Sprinkle with fresh parsley and serve immediately, with lemon wedges if desired.