Turkish Lamb and Eggplant Kebabs

To prepare spice paste and marinate lamb: Combine 2 tablespoons oil, lemon juice, paprika, tomato paste, garlic, oregano, 1 teaspoon salt, pepper, cumin, coriander, cayenne to taste, cinnamon, and allspice in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl and set aside. Add lamb to the remaining spice paste and stir until well coated. Cover and refrigerate for at least 2 hours or up to 1 day.

To prepare kebabs: Preheat a gas grill to medium-high heat or prepare a medium-high-heat fire in a charcoal grill.

Lay eggplant slices on a baking sheet and sprinkle lightly with salt. Let stand for about 15 minutes.

Meanwhile, thread the lamb and onion alternately onto skewers.

Rinse the eggplant and pat dry with paper towels. Thread horizontally onto skewers (through the skin) so the eggplant will lie flat on the grill. Stir oil into the reserved spice paste in the small bowl; brush the mixture all over the eggplant.

Place the lamb kebabs in the center, hotter part of the grill. Place the eggplant kebabs around the outside, cooler part of the grill. (Grill the kebabs in two batches if necessary.) Grill the lamb, turning every 2 to 3 minutes, until the meat is nicely browned on the outside, but still a little pink in the center, 10 to 12 minutes total. Grill the eggplant, turning once or twice, until soft and browned on both sides, 9 to 11 minutes total. Remove to a clean large serving platter. Serve with lemon wedges.

Exchanges: 1 1/2 vegetable, 2 1/2 lean meat, 2 fat Carbohydrate Servings: 1/2 Nutrition Bonus: Zinc (17% daily value).