Spiced Lamb Souvlaki with Smoky Eggplant Puree and Pickled Onions

Ingredients

• 1 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon cumin, ground
• 1 teaspoon paprika, smoked
• 1 teaspoon oregano, dried
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 2 large eggplants, whole
• 1 tablespoon tahini
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon salt

• 1 large red onion, thinly sliced
• 1 cup red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Method

1. 01
   In a large bowl, combine the lamb cubes with olive oil, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Mix well to coat the lamb evenly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. 02
   While the lamb is marinating, prepare the pickled onions. In a small saucepan, combine red wine vinegar, sugar, and salt. Heat until the sugar dissolves. Pour over the sliced onions in a bowl and set aside to pickle for at least 30 minutes.
3. 03
   For the smoky eggplant puree, preheat a grill or broiler. Pierce the eggplants with a fork and place them directly over the flame or under the broiler. Roast, turning occasionally until the skin is charred and the flesh is soft, about 20 minutes.
4. 04
   Let the eggplants cool slightly, then peel off the charred skin. In a blender, combine the eggplant flesh, tahini, lemon juice, olive oil, minced garlic, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
5. 05
   Thread the marinated lamb onto skewers. Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 8-10 minutes, turning occasionally, until the lamb is cooked through and slightly charred.
6. 06
   Serve the lamb skewers hot with a generous dollop of smoky eggplant puree and a side of pickled onions. Enjoy the bold flavors and textures that come together in this inspired dish.