Sizzling Moroccan Lamb Skewers with Smoky Eggplant Dip

Ingredients

• 1 pound lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh lemon juice

• 2 large eggplants, pricked with a fork
• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, crushed
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 cup olive oil

Method

1. 01
   Combine olive oil, garlic, cumin, coriander, paprika, cayenne pepper, salt, black pepper, and lemon juice in a bowl. Add lamb cubes and marinate for at least 30 minutes.
2. 02
   Preheat a grill or grill pan over medium-high heat. Thread marinated lamb onto skewers.
3. 03
   Grill lamb skewers for about 10-12 minutes, turning occasionally, until charred and cooked to desired doneness.
4. 04
   For the smoky eggplant dip, place eggplants directly on a gas flame or under a broiler, turning occasionally, until the skin is charred and flesh is soft, about 20 minutes.
5. 05
   Let eggplants cool, then peel off charred skin. Place flesh in a bowl and add tahini, lemon juice, garlic, smoked paprika, and salt.
6. 06
   Mash with a fork or pulse in a food processor until smooth. Drizzle with olive oil before serving.
7. 07
   Serve lamb skewers hot with the smoky eggplant dip on the side. Garnish with fresh herbs if desired.