Greek Lamb Kebab, Grilled Eggplant and Hummus

Greek Lamb Kebab, Grilled Eggplant and Hummus

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 4 Servings

Serve this delicious Greek lamb dish with a bottle of Greek Retsina or a glass of Malbec or Shiraz. 


  • 2 tablespoons oil, plus extra for drizzling
  • 1-1/2 pounds pres-seasoned lamb kebobs
  • 2 eggplants, thinly sliced lengthwise
  • 4 bread sticks, or 1 thin baguette cut in half crosswise, then sliced lengthwise
  • 1 7-ounce container hummus
  • 1-14-ounce can chickpeas, drained
  • 2 tablespoons fresh mint
  • Sea salt and freshly ground black pepper, to taste


  1. Preheat the oven to 400 degrees.
  2. Place a large frying pan over high heat. Once hot, sear the kebabs on all sides and then transfer to a baking sheet and place in the oven for 9 minutes.
  3. Place 1 tablespoon of olive oil in a large sauté pan over high heat. Once hot add the eggplant and brown on each side.
  4. Place a few spoonfuls of hummus on a serving plate and then top with the lamb and the eggplant.
  5. Garnish the dish by adding a large spoonful of chickpeas, the fresh mint and a liberal drizzle of olive oil. Sprinkle with salt and pepper and serve.


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