Skewered lamb and aubergine

Serves: 4

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Total Time: 25

Prep Time: 15

Cook Time: 10

• 700 gram(s) (1½lb) lamb neck fillet, cut into large chunks
• 250 gram(s) (9oz) baby aubergines, halved, or use 1 whole aubergine, chopped
• 1-2 green peppers, chopped
• For the marinade:
• 1 pinch(es) paprika
• Half pinch(es) each allspice and grated nutmeg
• 1 pinch(es) smoked paprika
• 2 clove(s) garlic, chopped
• 1  red chilli, finely chopped
• juice of 1 lemon
• 1-2tsp honey
• 1 pinch(es) fresh thyme leaves
• 3 tablespoon(s) extra-virgin olive oil
• You will need: four skewers, pre-soaked if using wooden

Method

1. To make the marinade, mix together the spices, garlic, chilli, lemon juice, honey and thyme leaves in a bowl, then mix in olive oil - add more if you think it needs it. Season well with sea salt and freshly ground black pepper. Now add the lamb to the marinade and mix together really well. Pop in the fridge overnight if you have the time.
2. Preheat the grill to high, then thread the lamb, aubergine and peppers alternately onto the skewers. Place the skewers on a baking sheet, then place under the grill. Cook for about 5-10 mins, turning once, till nicely charred and cooked though. Serve with hot pitta breads, lettuce, houmous, natural yogurt and lemon wedges.

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