Diced washed mutton in 1 ½ oz (40 g) chunks, sprinkle with vinegar and marinate for 4 hours.

Make deep cut on eggplants, insert pickled mutton chunks in the cuts.

Thread the stuffed eggplants on skewers so as the skewer pierced both ends of eggplants and came through all the meat chunks.

Spin the skewers over the coal to grill meat on each side in the open cuts of eggplants. Sprinkle kebab with vegetable oil while grilling.

Serve with hot red pepper.