Soak 8 wooden skewers in water for 1 hour to reducing burning. Cut lamb into cubes of about 1 inch in thickness. Place in plate and soak in 1/6 cup lemon juice, 1/6 cup olive oil Spice to preference. Shank with wood kabob spears and grill on open flame until tender. Sprinkle with slices of vegetables, wedges of lemon, serve hot

Char whole eggplant over flame or barbecue grill. (Pierce outside to prevent explosing.) Or, peel and grill sliced eggplant skins in frying pan until slightly charred. Add insides of eggplant to mixing bowl. Add charred skins. Mix all ingredients. You can mix by hand or use a food processor on slow blend. Again, consistency is based on preference. Add lemon juice to preference. Pour Olive Oil over top to wet and create small pools. (Do not over do it.) Ready to serve in bowl with Pita Bread.

Soak dried chickpeas in water for one hour and then boil 10 minutes, simmer 50 minutes until soft. Or, use canned chickpeas and drain. Add all but a few chickpeas (save a dozen for presentation) and all ingredients into one mixing bowl and mix by hand or use a food processor to create a smooth dip. Place mix in serving bowl. Hummus can be served in a deep dish, or more commonly on a shallow dish, spreading the hummus around to cover the plate. Pour olive oil on hummus dip to create pockets (do not cover completely). Add parsley snaps to sides or in center. Add several of the saved fresh garbanzo beans to the the center.Sprinkle with paprika and garlic for presentation and to taste. Ready to serve. Use wedges of pita bread to spoon up and eat. Great as an appetizer or a side dish for any main entre. You can also add grilled and seasoned meat chunks (beef or lamb) to the mix to create a hummus-meat