Pre heat your oven to 400 degrees.
Start by soaking the wooden skewers in water.
Line a sheet tray with foil or parchment paper. Place the eggplant on the sheet tray, drizzle with 1 tablespoon of olive oil and season with a pinch of salt. Then bake the eggplant in your pre heated oven for about 10-15 minutes or until the eggplant is for tender. Then remove the eggplant from the oven and reserve.
Pre heat your grill to the highest temperature, make sure to oil the grill plate with vegetable oil using paper towels and a pair of tongs before grilling.
Meanwhile, to make the baba ghanoush cut the cooled eggplant in half. Remove the seeds, as well as the cooked flesh from the skin. Add the eggplant, garlic, tahini, basil, lemon juice, 2 tablespoons of olive oil, and Herbie's Native Lemon Pepper to a food processor. Pulse until it is silky smooth and has reached your desired consistency. Remove from the baba ghanoush from the processor and reserve.
To make your skewers, add 5 cubes of steak to each pre soaked skewer, season with salt and pepper and head out to the grill. When the grill is hot, add the steak skewers and sear on each side for 4 min. (cook longer for medium well). Remove the kebobs from the grill and set aside. Quickly grill the pita bread over high heat for about 1 minute on each side.
Serve the steak kebobs immediately with a side of baba gahnoush and pita bread. Enjoy with a glass of Williamson Wines Allure Meritage!
Don't feel like making kebobs? No problem! This baba gahnoush recipe would be fantastic with grilled lamb chops too. Simply, cut each lamb chop off of the rack into individual lollipops and grill them over high heat instead of the steak kebobs.