Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom 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
Method
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To make the lamb skewers, place the lamb cubes and the remaining lamb skewer ingredients in a large bowl, mix and leave to marinate for a few hours. Stick the lamb cubes on metal skewers and cook on a hot griddle pan, turning to brown on all sides until cooked through.
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To make the aubergine chips, preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Place the mint, oregano, flour, baking powder and salt in a bowl and whisk in enough water to form a thick batter. Dip the aubergine fingers into the batter and carefully place in the deep fat fryer for 3–4 minutes. Deep fry until crispy and golden then transfer to kitchen paper to drain.
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To make the dressing, mix all of the ingredients together in a bowl.
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To serve, mix the yoghurt, dill and lemon zest and juice together in a bowl. Pile the aubergine chips on plates, add the yoghurt mixture on the side, top with the skewers and spoon over the caper dressing.
