Lamb Koftas with Mediterranean Vegetables

This is a wonderful Greek dish. Serve with rice pilaf and a Greek salad for a complete dinner.

For the Koftas:
1 lb ground lamb
2 medium onions
12 cherry tomatoes
12 button mushrooms
1 egg
2 cups fresh breadcrumbs
Paprika
2 cloves garlic, minced
Dried rosemary
Salt & Pepper
12 wood or metal skewers

For the vegetables:
2 zucchini
1 medium eggplant
3 peppers: green, red, yellow
4 tblsp extra-virgin olive oil
3 cloves garlic

For the Koftas:
If using wood skewers, soak them in water overnight (or for at least an hour) to prevent burning.

Cut one onion into 1-inch cubes and and reserve for skewers. Chop the other onion fine.

Heat 1 tblsp of olive oil in a pan and gently saute the chopped onions and garlic, remove from the pan and leave to cool.

Mix the ground lamb with the cooled onions & garlic in a food processor or by hand. Add a pinch of paprika, rosemary, salt and pepper and mix well. Add the egg. Add the breadcrumbs and combine until the mixture is moist but not sticky.

To assemble:
On the skewers, place 1 cherry tomato, a cube of onion and a golf ball size of lamb. Mold around the skewer and shape into a sausage shape.

Add another cube of onion and finally a mushroom.

Cook in a pre-heated 375-degree oven or over a medium-high grill for about 15-20 minutes, turning if necessary.

For the vegetables:
Slice the garlic and gently heat together with the olive oil for a couple of minutes.

Slice the vegetables and brush lightly with the infused olive oil.

Cook on the grill or in the same oven with the skewers until colored but not dark.

Serve the Koftas over or alongside the roast vegetables.

Courtesy of Virtuous Recipes online.