Harissa-Rubbed Lamb Kebabs with Charred Eggplant & Herbed Bulgur

Ingredients

• 1.25 lbs lamb shoulder, cut into 1.5-inch cubes, trim excess fat
• 3 tbsp harissa paste, traditional North African chile blend
• 4 tbsp extra virgin olive oil, divided
• 2 tbsp lemon juice, fresh squeezed
• 3 cloves garlic cloves, minced
• 1 tsp cumin seeds, toasted
• 1 tsp sea salt
• 0.5 tsp black pepper, freshly ground
• 2 medium globe eggplant, cut into thick rounds
• 1.5 cups bulgur wheat, whole grain
• 2.5 cups vegetable broth, low-sodium
• 0.5 cup fresh mint leaves, chopped
• 0.5 cup fresh parsley, chopped, flat-leaf
• 1.5 tbsp pomegranate molasses

Instructions

1. 1

   Combine harissa paste, 2 tbsp olive oil, lemon juice, minced garlic, toasted cumin seeds, salt, and pepper in a bowl. Add lamb cubes and toss to coat evenly. Let marinate while preparing vegetables (minimum 10 minutes).

2. 2

   Thread marinated lamb onto skewers, alternating with red onion chunks and bell pepper pieces. Reserve any excess marinade.