Lamb and Aubergine Kebab



●   2 peppers (any colour)
●   400g of minced lamb
●   3 cloves of garlic, minced
●   1 onion, peeled and grated with excess liquid squeezed out
●   2 big pinches of dried mint, crushed chilli flakes and dried cumin
●   Salt and pepper
●   2 thin aubergines (around 250g each, trimmed at both ends)
●   2 tomatoes (halved if cooking on a bbq or griddle, quartered for under the grill
●   Strained yoghurt to serve (don’t call it Greek—that would rightfully annoy the Turks!)
●   Extra virgin olive oil



1.  In a bowl, use your hands to combine the lamb, garlic and onion with the dried mint, chilli, cumin and seasoning. Divide the mixture into four rough balls.
2.  Cut each aubergine into three horizontally, keeping each set of three separate. Season the cut sides of the aubergine, then rebuild each aubergine vertically, as a tower, with the balls of meat interspersed in between.
3.  Stick two skewers through each tower and place under the grill or on the bbq. Drizzle the tomatoes with oil and salt, and cook them with the cut side towards the heat. The kebabs need to be turned quite frequently while cooking and will probably take about 20 minutes. They are ready when the meat is browned and the aubergine blackened on the outside. While the kebabs are cooking, peel the peppers.
4.  Stir some salt into the yoghurt, drizzle with oil and sprinkle with more chilli flakes.
5.  To eat, scrape the soft aubergine flesh out of the burnt skin and squish it into softened flatbreads along with the lamb, tomatoes and peppers. Top with a splodge of seasoned yoghurt and get stuck in.

“This is a little more effort than a straight shish but very much worth it. I first ate these years ago in a little café in Istanbul and have been making them ever since”

Recipe from Mark Easterman, Chef Manager and Development Support

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