Spicy Lamb and Eggplant Kabobs
INGREDIENTS
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1/2cup minced scallions (white and light green parts only)
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1/3cup hoisin sauce
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2tablespoons low-sodium soy sauce
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2tablespoons dry sherry
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1tablespoon chili oil
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1tablespoon rice vinegar
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1tablespoon peeled, minced fresh ginger
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1tablespoon packed dark brown sugar
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1-1/2teaspoons minced garlic
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1-1/2pounds boneless leg of lamb, cut into 1-1/4-inch cubes
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1globe eggplant, about 8 ounces, cut into 1-1/4-inch cubes
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Kosher salt
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Vegetable oil
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