World Cuisine

Lamb Skewers with Aubergine Dip

prep 15 mins, plus marinating cook 25–30 mins
  • 3 tablespoons olive oil
  • finely grated rind of 1 lemon
  • 1 teaspoon sweet smoked paprika
  • handful of thyme sprigs, leaves stripped and chopped
  • 625 g (1¼ lb) diced leg of lamb
  • 2 aubergines
  • 1 tablespoon olive oil
  • 1 small garlic clove, crushed
  • 3 tablespoons natural yogurt
  • squeeze of lemon juice
  • salt and pepper

Mix together the oil, lemon rind, paprika and thyme in a non-metallic bowl. Add the lamb and mix together until well coated. Cover and leave to marinate in the refrigerator for at least 2 hours and up to 12 hours.

When ready to serve, prick the aubergines once or twice with a fork. Cook under a preheated hot grill, turning every couple of minutes, until charred and browned all over. Leave to cool slightly, then cut in half lengthways. Scoop out the soft flesh into a blender and discard the skins. Add the oil, garlic, yogurt and lemon juice, then whizz until smooth and season.

Thread the lamb on to 12–15 metal skewers. Heat a griddle pan until smoking hot, then add the skewers and cook for 5–7 minutes on each side until browned and just cooked through. Serve with the aubergine dip.

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