Macedonian Lamb and Chick Peas

== Description ==
== 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:Black olive Recipes
Category:Eggplant Recipes
Category:Pea Recipes
Category:Kosher salt Recipes
Category:Lamb Recipes
Category:Macedonian Meat Dishes
Category:Macedonian Recipes
Category:Recipes that need photos
Category:Serrano pepper Recipes