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Lamb skewers with baba ghanoush

Name: Lamb skewers with baba ghanoush
Prep time: 60 min
Cook time: 75 min
Total time: 135 min
Yield: 4
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; 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

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by delicious. team

delicious. team

Oct 03, 2015

By Helena Peric.

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

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.
2.

To make the baba ghanoush, preheat the oven to 180°C.
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.
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.
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