Lamb & aubergine kebabs
https://www.coop.co.uk/recipes/lamb-and-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.
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Feeds
4
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 22g
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Ingredients
- 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
Method
- In a bowl, combine 75g of the yogurt with the paprika, cinnamon, turmeric, half the cumin and all the tomato purée
- Season, add the lamb, then leave to marinate for at least 30 mins, or overnight if possible
- Thread onto skewers, alternating with the aubergine, courgette and onion
- Mix 1 tbsp of the olive oil into the marinade, then brush onto the skewers to cover the veg and meat
- Preheat the grill to medium-high
- Cook the skewers for 10-15 mins, turning every 5 mins, until cooked through
- Remove and leave to rest while you cook the pittas
- Cut the pittas into triangles, then toss with the remaining oil and cumin
- Spread out on a baking tray and grill for 1 minute on each side
- Mix the remaining yogurt with the lemon juice and garlic, then season
- Serve alongside the pitta triangles, kebabs, salad and lemon wedges
