Ingredients
800g lamb leg, cut into 3cm pieces
4 cloves garlic, crushed
1½ tsp dried oregano
1 tsp ground cumin
1 tsp dried thyme
Finely grated zest and juice of 2 lemons
Sea-salt flakes and freshly ground black pepper, to season
½ cup extra virgin olive oil
1 medium eggplant, cut into 1cm-thick slices
2 red capsicums, sliced into strips
2 medium zucchini, sliced into strips
1 red onion, shaved
½ head fennel, shaved
1 bunch flat-leaf parsley, very finely chopped, plus extra sprigs, to serve
1 bunch mint, very finely chopped, plus extra sprigs, to serve
4 tomatoes, seeded and diced
Grilled pita bread, yoghurt and lemon wedges, to serve
Method
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Combine lamb, garlic, oregano, cumin, thyme and zest in a bowl and season. Add 2 tablespoons of the oil, mix well, then thread lamb onto skewers. Set aside.
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Toss eggplant, capsicum and zucchini in remaining oil and season with salt. Cook on a barbecue grill or hot griddle pan for 8 minutes, turning several times, until lightly blackened and just tender. Cool, then mix with onion, fennel, herbs and tomatoes.
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Cook skewers on barbecue grill, drizzling with lemon juice, until just firm. Serve with pita, vegetables, yoghurt and lemon wedges, garnished with extra herbs.
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