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Lamb & aubergine kebabs

Lamb & aubergine kebabs


Our prep-ahead version of the popular post-pub bite is full of flavour and colour. Serve with crispy pitta breads and a green salad.

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1567kj 374kcal
  • Fat
    Med 25%
  • Saturates
    Med 28%
  • Sugar
    Low 7%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 22g

Bring Co-op to your front door

Big Bag Option


  • 125g Co-op 0% fat Greek style natural yogurt
  • ½ tsp smoked paprika
  • ¼ tsp ground cinnamon
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • 1 tbsp Co-op Italian tomato purée
  • 320g pack Co-op British lamb leg steak, diced
  • 1 aubergine, cut into 2cm cubes
  • 1 courgette, thickly sliced
  • 1 red onion, sliced into thin wedges
  • 1½ tbsp Co-op olive oil
  • 2 Co-op white pittas
  • Juice of ½ lemon, plus a few wedges
  • 1 small garlic clove, crushed
  • 120g pack Co-op watercress, spinach and rocket salad


  1. In a bowl, combine 75g of the yogurt with the paprika, cinnamon, turmeric, half the cumin and all the tomato purée
  2. Season, add the lamb, then leave to marinate for at least 30 mins, or overnight if possible
  3. Thread onto skewers, alternating with the aubergine, courgette and onion
  4. Mix 1 tbsp of the olive oil into the marinade, then brush onto the skewers to cover the veg and meat
  5. Preheat the grill to medium-high
  6. Cook the skewers for 10-15 mins, turning every 5 mins, until cooked through
  7. Remove and leave to rest while you cook the pittas
  8. Cut the pittas into triangles, then toss with the remaining oil and cumin
  9. Spread out on a baking tray and grill for 1 minute on each side
  10. Mix the remaining yogurt with the lemon juice and garlic, then season
  11. Serve alongside the pitta triangles, kebabs, salad and lemon wedges

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