Macedonian Lamb and Chick Peas

Ingredients

 * 3 1⁄3 qts. Cooked chick peas, drained, rinsed and heated
 * 1 1⁄2 lbs. California Ripe Olives, whole, pitted
 * 1 1⁄2 lbs. Diced, seeded tomatoes
 * 1 1⁄2 cups Lemon juice
 * 1 1⁄2 cups Chopped parsley
 * 3⁄4 cup Minced serrano peppers
 * 6 lbs. Boneless leg of lamb,
 * cut into 1-inch pieces
 * 3⁄4 cup Olive oil
 * 1⁄4 cup Minced garlic
 * 2 1⁄2 Tbsp. Kosher salt
 * 4 1⁄2 lbs. Eggplant, sliced into
 * 3⁄4-inch thick discs
 * 12-inch skewers

Directions

 * 1) Combine chick peas, California Ripe Olives, tomatoes, lemon juice, parsley and peppers in a hotel pan. Set aside.
 * 2) Toss lamb with 1⁄3 cup of olive oil, garlic and 1 1⁄2 tablespoons of salt.
 * 3) Thread onto skewers and grill over medium-high heat for 7-9 minutes until cooked to medium, turning occasionally to brown evenly.
 * 4) While lamb is cooking, brush eggplant with remaining oil and season with remaining salt.
 * 5) Grill over medium-high heat for 2-4 minutes on each side until tender.
 * 6) Transfer cooked eggplant to a clean cutting board and dice into 1⁄2-inch pieces.
 * 7) Add to chick pea mixture.
 * 8) Remove lamb from skewers and toss with chick pea and eggplant mixture until evenly combined. Serve warm.