Rosemary Lamb Kebabs with Smoky Eggplant

Ingredients

• 4 sturdy rosemary sprigs, each about 8 inches (20 cm) long
• 1 1/2 pounds pounds (680 g) boneless lamb shoulder or leg, cut into 1 1/2- to 2-inch (4 to 5 cm) cubes
• 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
• Kosher salt
• 1 tablespoon Sichuan peppercorns
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 3 tablespoons chopped fresh oregano
• 2 teaspoons Korean red pepper flakes (gochugaru)
• 2 cloves garlic, finely chopped
• 2 large eggplants
• 2 tablespoons tahini
• 2 teaspoons freshly squeezed lemon juice
• Freshly ground black pepper
• Pomegranate seeds, for garnish (optional)
• Toasted pine nuts, for garnish (optional)
• Lemon wedges, for serving
• Grilled pita bread, for serving

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