Lamb skewers with aubergine chips

00. Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the lamb skewers

  • 500g/1lb 2oz leg of lamb, boneless, trimmed and cubed
  • 1 bunch oregano, chopped
  • 6 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 lemon, zest and juice
  • 1 red chilli, chopped
  • 3 tsp chilli flakes
  • 2 tbsp soft brown sugar

For the aubergine chips

  • 1 tbsp chopped fresh mint
  • 1 tsp dried oregano
  • 100g/3½oz plain flour
  • 1 tsp baking powder
  • pinch salt
  • 1 aubergine, sliced into fingers
  • sunflower oil, for deep-frying

For the caper dressing

  • 2 anchovies, chopped
  • 1 tbsp baby capers
  • 1 garlic clove, minced
  • 1 tbsp red wine vinegar, to taste
  • 3 tbsp olive oil, to taste
  • 1 tsp chopped fresh parsley, to taste
  • 1 tsp chopped fresh oregano, to taste

To serve

  • 400g/14oz full-fat Greek-style yoghurt
  • 2 tbsp chopped fresh dill
  • 1 lemon, zest and juice
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