Beef Kebabs with Grilled Eggplant

Beef Kebabs:
Ingredients:
2 pounds lean ground beef (or turkey, or veal)
1 medium onion, finely minced
1/4 cup parsley, finely minced
salt and pepper
4 tablespoons Baharat (Middle Eastern Seven Spices)
16 wooden skewers (soak them in water before use)

Instructions:
1. Mix together everything in a bowl with your hands and press in long "tubes" around skewers.
2. Chill in fridge until ready to barbeque. Cook, over medium-high heat for about ten minutes (they cook really quickly so keep an eye on them).

Grilled Eggplant:
Ingredients:
1/2 cup labneh (thick Middle Eastern–style yogurt)
2 garlic cloves, minced
1/4 teaspoon kosher salt
1 teaspoon lemon zest, finely minced
2 to 4 tablespoons lemon juice
1/4 - 1/2 cup olive oil
1 lb eggplant (1 medium), cut crosswise into 3/4-inch-thick slices

Instructions:
1. Mash garlic with salt and lemon zest, then transfer to a bowl. Whisk in lemon juice and olive oil. Set aside for serving with eggplant.
2. Brush eggplant slices generously with oil on both sides. Grill slices on lightly oiled grill rack, turning occasionally, until eggplant is tender, 12 to 15 minutes total. Transfer as cooked to a platter, arranging slices in 1 layer. Put a spoonful of yogurt mixture on each eggplant slice and top with lemon-oil dressing.