Grilled Lamb Spiedini with Eggplant, Red Bell Pepper, and Arugula Salad

Name: Grilled Lamb Spiedini with Eggplant, Red Bell Pepper, and Arugula Salad
Prep time: 1 minutes
Total time: 2 hours
Yield: 6 Servings
Ingredients: 3 large garlic cloves, finely chopped; 2 tablespoons olive oil; 2 tablespoons chopped fresh oregano; 2 3/4 pounds 3/4- to 1-inch-thick lamb shoulder blade chops, fat trimmed, deboned, meat cut into 3/4-inch cubes (about 1 1/2 pounds yield); 1 teaspoon coarse kosher salt; Freshly ground black pepper; 2 red bell peppers; 1 large eggplant (14 to 15 ounces), peeled, cut into 1-inch cubes; 4 tablespoons olive oil, divided; 3 tablespoons fresh lemon juice; 1 1/2 tablespoons drained capers; 1 tablespoon chopped fresh oregano; 4 cups baby arugula (3 to 4 ounces)

By Frasca Food

August 23, 2010

Recipe notes