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
