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How to make Lamb skewers with baba ghanoush

Yield = 4
Prep time: 1:00
Cook time: 1:15
Total time: 2:15

Ingredients

  • 500g lamb backstrap, cut into 2cm cubes
  • 1 garlic clove, crushed
  • 1 tablespoon finely chopped oregano
  • 1/4 cup (60ml) olive oil
  • Pita bread, to serve

Baba ghanoush

  • 2 large eggplants
  • 2 garlic cloves, crushed
  • 1/2 teaspoon ground cumin
  • 1/3 cup tahini
  • Juice of 1/2 lemon
  • Pinch of cayenne pepper
  • 1/3 cup (80ml) olive oil
  • 2 tablespoons chopped flat-leaf parsley

Method

  • Step 1 Place the lamb in a shallow dish with the garlic, oregano and olive oil, stir to combine, then cover and marinate in the fridge for at least 1 hour.
  • Step 2 To make the baba ghanoush, preheat the oven to 180°C.
  • Step 3 Pierce the skins of each eggplant a few times with a fork. Cook over an open flame or on a barbecue grill for 2-3 minutes or until skin is blistered and black. Place on a baking tray and roast for 30 minutes or until quite soft. Leave in a colander for 30 minutes to cool and drain juices.
  • Step 4 Carefully remove the blackened skin. Place flesh in a food processor with remaining baba ghanoush ingredients, except parsley, and process until smooth. Season with salt and pepper, then stir through the parsley.
  • Step 5 Thread 4 pieces of lamb onto each skewer. Heat a frypan over high heat and fry the skewers in batches, turning, for about 3-4 minutes or until cooked but still pink inside. Serve with baba ghanoush and pita bread