Lamb Kebabs with Spiced Aubergine Sauce


If you are a barbecue addict this makes a change from charred raw sausages and salmonella. Just serve the aubergine sauce as a dip.


  • 900g/2lb lamb, cut into bite-size pieces
  • 4 large tomatoes, cut into quarters
  • 12 medium-sized mushrooms, stalks removed, halved
  • 1 yellow pepper, de-seeded and cut into strips

For The Marinade

  • ½cup olive oil
  • juice of 1 lemon
  • 1 clove of garlic, finely chopped
  • 1 large onion, finely chopped
  • 1 tsp cumin
  • ½ tsp coriander
  • ½ tsp salt
  • ½ tsp ground black pepper

For The Aubergine Sauce

  • 900g/2lb aubergine
  • 3 tbsp olive oil
  • 2 cloves of garlic, chopped
  • 1 tsp cumin
  • pinch of nutmeg
  • pinch of salt and freshly ground black pepper
  • juice of 1 lemon
  • 1 tbsp chopped parsley


Combine the marinade ingredients. Marinate the lamb, tomatoes, mushrooms and yellow pepper for 2 hours or overnight. Skewer alternately lamb, tomatoes, mushrooms and yellow pepper.

Slice the aubergines, place in a pie dish and pour over the olive oil, sprinkle on the garlic, cumin, nutmeg, salt, pepper and lemon juice. Cook in a preheated hot oven at 200°C/400°F/Gas 6 for about 30 minutes. Remove from the oven and allow to cool, remove all the black skin and squeeze and discard the bitter juices out of the aubergines. Purée the flesh with the residue and pour into a saucepan.

Grill the kebabs, turning frequently. Heat the aubergine sauce, mix in the chopped parsley. Serve the sauce with the cooked kebabs.