Spicy Lamb and Eggplant Kabobs

Marinade

• ½ cup minced scallions (white and light green parts only)
• ⅓ cup hoisin sauce
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon chili oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon peeled, minced fresh ginger
• 1 tablespoon packed dark brown sugar
• 1 teaspoon minced garlic

• 1 pound boneless leg of lamb, cut into 1¼-inch cubes
• 1 small globe eggplant, about 8 ounces, cut into 1¼-inch cubes
• Kosher salt
• Vegetable oil