Sheet-Pan Lamb & Eggplant Kebab
Marinated lamb and charred eggplant with grilled tomatoes, finished with a bright lemon drizzle. Ready in 20 minutes on one sheet pan.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
rusticsatisfyingturkishlambtendercharredweeknightdinner
Ingredients
- 12 oz lamb, cut into 1.5-inch cubes
- 1 medium eggplant, cut into 1.5-inch cubes
- 4 oz tomatoes, halved
- ½ medium red onion, cut into chunks
- 1 whole lemon (juiced + zested)
- 1.5 tsp paprika
Instructions
- 1
Toss lamb, eggplant, onion, lemon zest, paprika, 2 tbsp oil, salt, and pepper in a bowl until coated.
- 2
Spread everything on a sheet pan, then add tomato halves cut-side up.
- 3
Broil on high for 12–15 minutes, shaking the pan halfway. Lamb should reach 130°F and eggplant should char.
- 4
Drizzle lemon juice over everything and stir gently to combine.
- 5
Serve hot.
Tools you’ll need
- large bowl
- sheet pan
- oven broiler
- instant-read thermometer
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