Lamb shish with spiced eggplant and yoghurt

Lamb shish with spiced eggplant and yoghurt

By
From
Ben's Meat Bible
Serves
4-6
Photographer
Benito Martin

Ingredients

Quantity Ingredient
1 garlic clove
2 tablespoons harissa paste, (see note)
1 lemon, juiced
1kg lamb backstrap or loin fillet, cut into fairly large dice
salt
freshly ground black pepper
12 bamboo skewers, soaked in water
12 baby roma tomatoes
25g chopped mint, to garnish
15g flat-leaf parsley, to garnish
green salad leaves, to serve

Spiced eggplant and yoghurt

Quantity Ingredient
2 eggplants
2 tablespoons salt
125ml olive oil
1 brown onion, sliced
1/2 teaspoon cumin seeds
90g plain greek-style yoghurt
1/2 teaspoon ground cumin

Method

  1. Slice the eggplants into 5 mm thick slices and sprinkle with the salt. Leave in a colander for 10–15 minutes. Rinse the eggplant slices and pat dry with paper towel.
  2. Heat the oil in a large frying pan until almost smoking and pan-fry the eggplant, in batches, until golden brown on both sides and soft. Transfer to a plate lined with paper towels to drain off the excess oil. Arrange the fried eggplant slices on a serving plate in one layer.
  3. In the same pan, add the sliced onion and cumin seeds and sauté until the onion is tender and lightly coloured. Arrange the onions over the eggplant in a similar fashion. Dollop over the yoghurt and sprinkle with ground cumin. Set aside.
  4. Using a mortar and pestle, pound the garlic to form a smooth paste. Add the harissa and lemon juice and combine to form a loose paste. In a bowl, toss the lamb with the spice mixture and season with salt and pepper. Thread the lamb pieces onto the bamboo skewers, alternating the lamb and tomatoes.
  5. Heat a chargrill pan (or barbecue) over medium–high heat. Cook the lamb shish for about 5–8 minutes on each side. Remove and allow to rest for 5 minutes before serving with the chopped herbs and a crisp green salad.

Note

  • Harissa paste is a hot red pepper paste from North Africa. It is a mixture of peppers, dried red chillies, garlic and spices. You can buy it from good independent delis or large supermarkets.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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