Serves: 6

INGREDIENTS:

• 1-1/2 cups Yogurt Plain, low fat

• 3 teaspoons Ginger, root minced 

• 1-1/2 teaspoons Curry powder

• 1-1/2 teaspoons Salt

• 3/8 teaspoon Cayenne pepper

• 1-1/2 pounds Lamb Shoulder chop

• 1-1/2 medium Pepper red

• 6 Tablespoons Olive oil

• 3/4 medium Eggplant

METHOD:

• Cut lamb, pepper and eggplant into 3/4-inch pieces. In a shallow dish combine well the yogurt, ginger root, curry powder, salt, and cayenne, add the lamb, stirring to coat it with the mixture, and let it marinate at room temperature for 15 minutes. 

• In a heavy skillet cook the bell pepper in the oil, stirring occasionally, for 3 minutes, add the eggplant, and cook the vegetables stirring occasionally, for 3 minutes, add the eggplant, and cook the vegetables, stirring occasionally, for 5 to 7 minutes, or until they are just tender. 

• Stir the vegetables into the yogurt lamb mixture. On each of four 8-inch metal skewers thread 4 pieces of the bell pepper alternately with 4 pieces of the eggplant and 4 pieces of the lamb, setting the skewers as they are filled over a foil-lined baking pan and reserving the marinade. 

• Roast the brochetts in a preheated 425 degree F. oven for 10 minutes, brush them with the reserved marinade, and roast them for 10 minutes more for medium-rare.

NUTRITIONAL INFORMATION:

• Calories: 397.02cal

• Protein: 25.30g

• Fat: 29.64g

• Cholesterol: 58.75mg

• Fiber: 0.53g

• Vitamin C: 26.05mg

• Vitamin E: 3.44mg

• Thiamine: 0.22mg

• Riboflavin: 0.38mg

• Niacin: 6.30mg

• Vit. B12: 2.72mcg

• Folate: 25.11mcg

• Sodium: 794.16mg

• Calcium: 117.44mg

• Magnesium: 31.87mg

• Potassium: 387.89mg

• Iron: 3.73mg

• Zinc: 4.49mg