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.