ingredients
serves 4
1 1/4 cups low fat natural yogurt
1/2 garlic clove, crushed
good pinch of saffron powder
2 tbsp chopped fresh mint
2 tbsp clear honey
3 tbsp olive oil
3 lean lamb neck fillets, about 1 1/2 pound
1 eggplant
2 small red onions, quartered
salt and black pepper
small mint leaves, to garnish
lettuce and hot pitta bread, to serve
method
1. ln a shallow dish, mix together the yogurt, garlic, saffron, mint, honey, oil and ground black pepper.
2. Trim the lamb and cut into 1 inch cubes. Add to the marinade and stir until well coated. Leave to marinate for at least 4 hours.
3. Cut the eggplant into 1 inch cubes and blanch in boiling salted water for 1 - 2 minutes. Drain well.
4. Preheat the grill. Remove the lamb cubes from the marinade. Thread the lamb, eggplant and onion pieces alternately on to skewers. Grill for about 10 - 12 minutes, turning and basting occasionally with the marinade, until the lamb is tender. Serve the skewers on a bed of lettuce, garnished with mint leaves and accompanied by hot pitta bread.
more information
If using bamboo skewers, soak them in cold water before use to prevent them burning. All lean, not-too-thick cuts of meat such as lamb or chicken grill very well on a barbecue. Meat should be marinated beforehand and left overnight if at all possible.
