Kebab with lamb and eggplant

500 g mutton flesh

350 g Eggplant

100 g apple cider vinegar

40 g vegetable oil

5-6 pods of red pepper

ground black pepper

salt

Cut into squares lamb 40 g, pepper and salt, sprinkle with vinegar, marinate for 4 hours.

Take a deep longitudinal incisions in eggplant, put them in pieces of meat.

Skewered meat and eggplant on skewers so that he pierced both ends of eggplant and thus seized meat.

Fry, constantly turning over and spray it with oil.

Post kebab with lamb and eggplant with spicy red pepper.