500g Farmer Dave lamb backstrap, cut into 2cm cubes
1 garlic clove, crushed
1 tbs finely chopped oregano
1/4 cup (60ml) olive oil
Pita bread, to serve
Baba ghanoush
2 large eggplants
2 garlic cloves, crushed
1/2 tsp ground cumin
1/3 cup tahini
Juice of 1/2 lemon
Pinch of cayenne pepper
1/3 cup (80ml) olive oil
2 tbs chopped flat-leaf parsley
Preparation:
Place the lamb in a shallow dish with the garlic, oregano and olive oil, stir to combine, then cover and marinate in the fridge for at least 1 hour.
To make the baba ghanoush, preheat the oven to 180°C.
Pierce the skins of each eggplant a few times with a fork. Cook over an open flame or on a barbecue grill for 2-3 minutes or until skin is blistered and black. Place on a baking tray and roast for 30 minutes or until quite soft. Leave in a colander for 30 minutes to cool and drain juices.
Carefully remove the blackened skin. Place flesh in a food processor with remaining baba ghanoush ingredients, except parsley, and process until smooth. Season with salt and pepper, then stir through the parsley.
Thread 4 pieces of lamb onto each skewer. Heat a frypan over high heat and fry the skewers in batches, turning, for about 3-4 minutes or until cooked but still pink inside. Serve with baba ghanoush and pita bread
Notes:
You'll need 8 wooden skewers soaked in water for 20 minutes for this recipe.
