Fenugreek and Yoghurt Lamb Kebabs with Peppers and Aubergine
Simple, tasty kebabs with a mixture of vegetable and meat skewers so can you serve vegetarians if you need to. They are great over the hot coals of a BBQ but also can be done under a grill. You need metal skewers as wooden ones burn but the metal ones are cheap to buy. If you like spicy add a few more chopped chillies when you serve. Enjoy!
Ingredients
- 1 kg of boned lamb leg cut into pieces
- 200 g of greek yoghurt
- 2 tbsp of fenugreek seeds toasted and ground
- 4 garlic cloves crushed or grated
- 1 red onion cut into 6 wedges, pulled apart into slivers
- 2 red peppers cut into 2-3cm cubes
- 2 aubergines cut into 2-3cm cubes
- 100 ml of olive oil plus 3 tbsp for drizzling
- 20 g of mint leaves chopped
- 2 red chillies finely sliced
Instructions
- Tip the lamb into a bowl; add the yoghurt, fenugreek, 3 of the crushed garlic cloves, a grind of pepper and some salt. Mix together, then cover and marinate in the fridge for 24 hrs ideally, or at least 2 hrs.
- Thread the marinated lamb and the slivers of onion onto 5-6 metal skewers. Set aside.
- Thread the pepper and aubergine onto 5-6 metal skewers; drizzle with the olive oil. Season well; set aside.
- Either light a BBQ or heat a grill to med high.
- Meanwhile, make the chilli mint oil by mixing the extra virgin olive oil, mint, chillies and remaining crushed garlic together in a bowl. Set aside at room temperature until needed.
- Put the vegetable skewers on a foil lined baking tray and the lamb skewers on another. Grill the vegetables for 10 minutes until just catching, keep warm and repeat with the lamb for 10-12 mins.
- You can put the skewers directly over the hot embers of a BBQ and lightly char all over for 8-10 mins. (lovely for a summer bbq)
- Serve the veg and meat skewers on a big plate and spoon the chilli mint oil on top to eat all together. Lovely with warm pitta or crusty bread.