Turkish Grilled Lamb Kebab with Charred Eggplant & Herbed Bulgur Pilaf

Ingredients

• 1 1/2 lbs lamb shoulder, cut into 1.5-inch cubes, grass-fed preferred
• 5 tbsp extra virgin olive oil, divided
• 3 tbsp fresh lemon juice
• 2 tsp ground sumac, for brightness
• 2 tsp dried oregano
• 4 clove garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 whole medium eggplant, sliced lengthwise into 4 planks
• 1 medium red onion, cut into chunks, for skewers
• 1 large red bell pepper, cut into chunks, for skewers
• 1 cup bulgur wheat
• 2 cups vegetable or lamb stock
• 1/2 cup pomegranate seeds, fresh
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 3 tbsp pine nuts, toasted

Instructions

1. 1

   In a bowl, combine 3 tbsp olive oil, lemon juice, sumac, oregano, minced garlic, salt, and pepper to create marinade.

2. 2

   Toss lamb cubes in marinade, ensuring even coating. Let sit for 10 minutes while preparing other ingredients.