Fenugreek and Yoghurt Lamb Kebabs with Peppers and Aubergine
By OcadoLife
Published on 08 June 2022
A smooth and delicately spiced marinade makes for wonderfully tender meat in this Fenugreek and Yoghurt Lamb Kebabs with Peppers and Aubergine recipe by barbecue expert and recipe writer Genevieve Taylor. The cubes of mixed vegetables and the drizzle of vivid green mint oil bring vibrant colour to the dish, making it as eye-catching as it is delicious.Time and servings
40 minsTotal time
6Servings
20 minsPrep time
20 minsCooking time
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
Method
Step 1
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.Step 2
Thread the marinated lamb and the slivers of onion onto 4-6 metal skewers. Set aside.Step 3
Thread the pepper and aubergine onto 4-6 metal skewers; drizzle with the olive oil. Season well; set aside.Step 4
Prepare the barbecue for direct and indirect cooking by banking the lit charcoal to one side, leaving the other side free. The barbecue is ready when the flames have died down, leaving hot embers.Step 5
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.Step 6
Rest the veg skewers directly over the hot embers; lightly char all over for 8-10 mins. Slide to the other side to finish cooking; rotate occasionally while you cook the lamb.Step 7
Rest the lamb skewers directly over the hot embers; grill for 10-12 mins until golden.Step 8
Serve the veg and meat skewers on a big plate and spoon the chilli mint oil on top to eat all together.