Lamb and Aubergine Kebabs on Rosemary Skewers
Kebabs are great fun to make at home, but it can be hard to know what to put with what. A few years ago I stumbled across an amazing Nigel Slater article that said to keep it simple; one meat, one veg. He suggested Lamb and Aubergine, and Pork and Mango.
Here I tried the Lamb and Aubergine using lamb neck fillet which was delicious. However Andrew has also suggested boneless shoulder of lamb that one of the butchers can dice for you in the shop.
You will need:
One good sized lamb neck fillet makes three kebabs | Three strong sticks of rosemary or normal wood skewers (available to buy at Andrew’s) | One small aubergine | 2 cloves garlic, finely chopped | Good handful of fresh mint leaves |
– Preparing your lamb is easy, you just need a sharp knife (your butcher will do this for you if you would really like!) Cut length ways into three, and then slice each strip into five equal good sized pieces.
-Drizzle with olive oil, salt and pepper and move to one side on your board.
-On the same board, prepare your aubergine, cutting into cubes of a similar size to your lamb, sprinkle with 2 crushed cloves of garlic, some torn mint leaves, olive oil, and put to one side with the meat.
-If using rosemary, strip of the leaves, leaving some still intact at the end of the kebab and keep aside for use another time. Then place about four aubergine pieces, and five lamb pieces alternately on the skewer.
-Heat a hot non stick pan on a high heat. Place in your kebabs and use a fork to press the meat down into the pan, so that they really brown off, for a couple of minutes each side. The rosemary skewer makes it very easy to turn over and fit in the pan. Cook at a medium heat for another 5 minutes. Lamb can be served slightly pink.