Macedonian Lamb and Chickpeas

• From: California Olive Board

Ingredients

• 2 1/4 cups cooked chickpeas, drained, rinsed and warmed

• 1 cup olives, whole, pitted

• 1 cup diced, seeded tomatoes (1/2-inch dice)

• 1/4 cup lemon juice

• 1/4 cup chopped fresh parsley

• 2 Tbs minced serrano peppers

• 1 lb boneless leg of lamb, trimmed of all visible fat, cut into 1-inch cubes

• 2 Tbs olive oil

• 2 tsp minced garlic

• 1 1/4 tsp kosher salt

• 1 medium eggplant, sliced into 3/4-inch thick discs

• 6 (12-inch) wooden skewers

Grilled lamb, olives, and Serrano peppers combine to create a bold, savory dish.

Directions

• Combine chickpeas, olives, tomatoes, lemon juice, parsley and peppers in large mixing bowl. Set aside. Toss lamb with 1 tablespoon olive oil, garlic and 3/4 teaspoon salt. Thread onto skewers and grill over medium-high heat for 7 to 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 to 4 minutes on each side until tender. Transfer cooked eggplant to a clean cutting board and dice into 1/2-inch pieces. Add to chickpea mixture.