Moroccan Kefta Skewers with Eggplant and Bell Peppers

Ingredients

• 1 lb Ground Lamb
• 1/2 medium Onion
• 2 cloves Garlic
• 1/4 cup Fresh Parsley
• 1 tsp Ground Cumin
• 1/2 tsp Smoked Paprika
• 1/4 tsp Cinnamon
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 medium Eggplant
• 2 medium Bell Peppers (assorted colors)
• 2 tbsp Olive Oil

Instructions

1. 1Preheat your grill to medium-high heat, which is about 400°F (200°C).
2. 2In a large bowl, combine the 1 lb Ground Lamb, the 1/2 medium Onion (grated), the 2 cloves Garlic (minced), the 1/4 cup Fresh Parsley (chopped), the 1 tsp Ground Cumin, the 1/2 tsp Smoked Paprika, the 1/4 tsp Cinnamon, the 1/2 tsp Salt, and the 1/4 tsp Black Pepper. Mix everything together thoroughly with your hands until well combined.
3. 3Divide the lamb mixture into 8 equal portions. Shape each portion into a small oblong shape, about 3 inches long. Thread two of these shapes onto each of 4 skewers.
4. 4Cut the 1 medium Eggplant into 1-inch cubes. Cut the 2 medium Bell Peppers into 1-inch pieces. Place the eggplant and bell pepper pieces in a bowl and toss them with the 2 tbsp Olive Oil, a pinch of salt, and a pinch of pepper.
5. 5Place the 4 kefta skewers on the preheated grill. Grill for 10-12 minutes, turning them occasionally, until the meat is cooked through and has a nice browned exterior. The internal temperature should reach 160°F (71°C).
6. 6At the same time, spread the seasoned eggplant and bell pepper pieces in a single layer on another part of the grill or on a grill basket. Grill for 8-10 minutes, turning them occasionally, until they are tender and have slightly charred edges.
7. 7Remove the kefta skewers and the grilled vegetables from the grill. Let the kefta rest for 2-3 minutes before serving. Serve the 4 kefta skewers alongside the grilled eggplant and bell peppers.

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