Macedonian Lamb and Chick Peas - California Ripe Olives

Ingredients

• 1/4 cup chopped parsley
• 1 1/4 teaspoons Kosher salt
• 2 tablespoons Serrano pepper, minced
• 4 12-inch wooden skewers
• 1 medium eggplant, sliced into 3/4-inch thick discs
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 2 1/4 cups cooked chick peas, drained, rinsed and warmed
• 1 cup tomatoes, diced and seeded (1/2-inch)
• 1 pound boneless leg of lamb, diced into 1-inch pieces
• 1 cup California Black Ripe Olives, whole, pitted