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Spiced lamb skewers with baba ganoush

Spring lamb is the star of the show in this very tasty Easter-inspired dish. It's accompanied by baba ganoush - a creamy aubergine purée.

  • Timer Prep 30 min
    Cook 30 min
  • Chart 362.0 cal/
  • Chef hat Easy


Very finely chop the garlic cloves. Toast the white pitta. Chop the fresh flat-leaf parsley.


  1. 1 Put the spice into a bowl. Cut each lamb leg steak into 6 pieces. Toss in the spice, cover and chill for 20 minutes. Move on to the next steps while you wait.
  2. 2 Preheat the grill to a high heat. Grill the whole aubergine turning occasionally, for 10-15 minutes until the skin is charred. Place in a sealed plastic bag and set aside until cool enough to handle.
  3. 3 To make the baba ganoush, peel the skin from the aubergine and discard. Put the flesh in a bowl and mash well with a fork.
  4. 4 Heat ⅔ of the oil in a small saucepan and add the garlic, cumin and sesame seeds. Cook over a gentle heat for 2 minutes.
  5. 5 Fold into the aubergine with the lemon juice, parsley and yogurt.
  6. 6 Thread the lamb onto skewers, threading 3 pieces per skewer. Brush with the remaining oil and grill for 10-12 minutes, turning occasionally.
  7. 7 Sprinkle with a few sesame seeds and serve with the baba ganoush and toasted pitta bread.
  • Average per serving
  • Calories 362.0kCal
  • Fat22.0g
  • Saturated5.4g
  • Salt0.4g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg