Greek Lamb Kebabs With Baba Ganoush
These Greek inspired kebabs are chargrilled for maximum flavour, and served alongside a delicious, fragrant baba ganoush. This is one recipe that you really don't want to miss!
- 1 tsp cumin seeds
- 2 whole aubergines
- 2 tbsp tahini
- 1 shot of olive oil
- half a lemon
- a handful of basil
- a handful of mint
- a dollop of Greek yoghurt
- one tbsp toasted sesame seeds
- 500 g lamb neck
- 2 tsp cumin seeds
- 2 cloves of garlic
- 1 tbsp dried oregano
- 5 dried bay leaves
- 1 whole lemon
- 2 tbsp tomato purée
- 1 whole red pepper
- 1 whole green pepper
Making The Marinade
Tip the cumin seeds into a pestle and mortar or spice grinder along with the garlic, oregano, bay leaves, the zest and juice of the lemon, the tomato purée and a shot of water.
Pound or blitz to a paste.
Marinate The Lamb
Cut the lamb into large cubes, trimming off any excess fat and sinew.
Toss the lamb in the marinade and stick it in the fridge for at least a couple of hours but ideally 2 days.
Assembling The Kebabs
Chop the pepper into large dice.
Char all the veg on a hot griddle pan or BBQ, then slide them onto the skewers, alternating veg with marinated meat.
Starting The Baba Ganoush
Preheat the oven to 220ºC.
Place the aubergines onto a baking tray and bake for about 30 minutes until the skin has blackened and flesh softened.
Blitzing The Baba Ganoush
Scrape the aubergine flesh from the skin as soon as it is cool enough to do so, then place into a food processor.
Add the peeled garlic into the blender with the tahini, olive oil, cumin and the zest and juice of the lemon.
Tear the basil and the mint into the aubergine mixture then blitz everything until smooth.
Charring The Kebabs
Preheat the grill or BBQ to as high as it will go.
Place the skewers on a grill pan and cook under the grill, turning regularly until slightly blackened on all sides.
Serve the skewers with the baba ganoush, marbled with the yoghurt and finished with a sprinkle of sesame seeds.
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