How to make
The lamb leg is cut into small cubes, the olives are pitted, the garlic is cut into larger slices and the peppers into rectangles or triangles.
The eggplant is cut into cubes and salted to remove the bitterness.
The meat cubes are sprinkled generously with the spices, soy sauce and olive oil and are left to marinate for at least two hours (preferably overnight).
On the skewers, a piece of meat, a slice of garlic, a whole cherry tomato (or if it is larger, cut in half), a piece of green pepper, a cube of eggplant, a pitted olive and so on, until the products are strung on randomly.
The grill is heated at its maximum, it is smeared with olive oil or a piece of bacon and the skewers are grilled on all sides, by periodically brushing them with the rest of the marinade.
Serve them hot, garnished with a potato salad and cherry tomatoes (optional).
The grilled lamb skewers with cherry tomatoes, garlic, eggplant and olives are very tasty!
