If you are a barbecue addict this makes a change from charred raw sausages and salmonella. Just serve the aubergine sauce as a dip.
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.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.