Lamb Kebabs with Minted Cucumber Chutney and Tomato-Eggplant Jam

Susan from Food Blogga

Serves 4

1 ¼- 1 ½ pounds lamb, cut into 16 equal pieces for skewers
½ cup olive oil
4 rosemary sprigs
1 Tbsp fresh thyme

16 cherry tomatoes, for skewers
4 whole wheat pita breads

Minted Cucumber Chutney:
8 ounces yogurt, drained

¾ cup seedless cucumbers, peeled and diced
1/4 cup mint, chiffonade
2 Tbsp finely diced green onions
1 Tbsp fresh lemon juice
¼ tsp cumin
Salt and freshly ground pepper

Tomato-Eggplant Jam:
1 small eggplant, thickly sliced
2 Tbsp olive oil, divided
Salt and pepper
1 cup cherry tomatoes, halved and seeded
1 Tbsp fresh lemon juice

Marinate the lamb in olive oil and fresh herbs at least 4 hours or overnight.

To drain yogurt, place in a fine mesh sieve over a bowl; refrigerate for at least a couple of hours. Place the drained yogurt in a medium bowl. Add the remaining ingredients, and season generously with salt and pepper. Let sit at room temperature for about 30 minutes before serving.

Brush the eggplant slices with 1 tablespoon of olive oil, and season with salt and pepper. Grill until just cooked through and lightly golden brown. Cut the eggplant into 1/2 inch dices. Place in a medium bowl, and toss with the remaining ingredients.

To warm pitas, place on grill for about 1 minute, flipping once. Keep under tented foil until ready to use.

To cook meat, preheat grill. Remove the lamb from the marinade, and season with salt and pepper. Alternate 4 pieces of lamb and four cherry tomatoes per skewer. Grill for 4-6 minutes, turning as needed, for medium-rare.

Serve cooked kebabs with chutney, jam, and pita breads.