Harissa-Rubbed Lamb Kebabs with Charred Eggplant & Herbed Bulgur

Ingredients

• 1 1/4 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
• 1/2 tsp black pepper, freshly ground
• 2 medium globe eggplant, cut into thick rounds
• 1 1/2 cups bulgur wheat, whole grain
• 2 1/2 cups vegetable broth, low-sodium
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh parsley, chopped, flat-leaf
• 1 1/2 tbsp pomegranate molasses, tangy concentrate
• 1 medium red onion, cut into chunks for skewers
• 1 large bell pepper, red, cut into chunks for skewers
• 8 skewers wooden skewers, soaked in water 30 min

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.