8
GREEK-STYLE LAMB SKEWERS WITH EGGPLANT
Serves: 6
Ingredients:
3 tsp olive oil
1 clove garlic, minced
1 tsp dried oregano
1 tsp dried mint
300g four-quarter or lamb leg steak, cut into 3cm dice
1 medium eggplant, cut lengthways into quarters
salt and pepper, to taste
Method:
1. Combine the oil, garlic and dried herbs.
2. Coat the lamb in half the marinade. Coat the eggplant in the remaining marinade.
3. Cover and refrigerate for at least 1 hour; or overnight.
4. Remove from the fridge half an hour before cooking.
5. Thread the lamb onto 4 skewers. Thread the eggplant wedges onto 4 separate
skewers.
6. Season with salt and pepper to taste.
7. Secure the skewers onto the kebab skewer holder plates.
8. Set the rotisserie setting to 200°C. Set the timer for 20 minutes.
9. Remove the lamb and eggplant from the skewers once cooked.
10. Serve with minted yoghurt, lemon wedges and a Greek salad.
RECIPES
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