Genevieve Taylor Tikka-Style Lamb and Aubergine Kebabs

Genevieve Taylor Tikka-Style Lamb and Aubergine Kebabs

Tikka-style Lamb and Aubergine Kebabs
  • Cook Time30 min
  • Yield4 Servings

Ingredients

For the Lamb Tikka

  • MAKES 8 KEBABS,
  • 700g (1lb 9oz) lamb leg steaks, cut into 2cm (¾in) cubes
  • 2 medium aubergines (eggplants), cut into 1cm (½in) thick slices
  • For the marinade
  • 4 tbsp natural yoghurt
  • 3cm (1¼in) piece of fresh ginger, roughly chopped
  • 3 cloves of garlic, roughly chopped
  • 1–2 green chillies, roughly chopped, to taste
  • 25g (½ cup) fresh coriander (cilantro), roughly chopped
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp ground turmeric
  • salt and freshly ground black pepper

Method

Preparing the Lamb Tikka

1

The marinade for these gently spiced kebabs couldn’t be easier – you just bung it all in a jug and whizz it up. Do try to leave the meat marinating for a good few hours if you can, so that the yoghurt can perform its tenderizing magic. The aloo parathas, spiced potato stuffed flatbreads, also in Genevieve’s book, are th

Method

2

Put the yoghurt, ginger, garlic, chillies, coriander, cumin seeds, fennel seeds and turmeric into a deep jug. Season with a little salt and pepper and blitz to a smooth purée with a stick blender. Alternatively, whizz in a food processor.

3

Put the lamb and aubergines into a bowl and pour the marinade over
them, turning them to mix thoroughly. Cover with clingfilm and put into the fridge for a few hours, ideally overnight.

4

Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until the BBQ is fired up to a hot grilling temperature of about 280-300c with a deep bed of glowing embers.

5

When you are ready to cook, thread the lamb and aubergine pieces
alternately on to skewers.

6

Grill the kebabs directly for about 20–25 minutes, the grill should be hot 280–300°C (535–570°F). Turn the kebabs frequently, until the meat is cooked and the aubergine is lightly charred at the edges and tender within.

The Ultimate Wood-Fired Oven Cookbook by Genevieve Taylor (Quadrille, £15) Photography ©Jason Ingram

Free Recipe Card

Tikka-style Lamb Kebabs

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Afterburner Lamb Tikka

Afterburner Lamb Tikka

Afterburner Lamb Tikka

  • Prep Time2 hr
  • Cook Time15 min
  • Total Time2 hr 15 min
  • Yield4 Servings

Ingredients

For the Lamb Tikka

  • 500g thinly cut lamb leg steaks
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp crushed chilli (adjust to suit)
  • 2 cloves of garlic
  • 1 inch ginger, peeled
  • 1/2 tsp salt
  • Juice of 1 lemon
  • 4 Tbs plain yogurt

Method

Preparing the Lamb Tikka

1

Grind the marinade ingredients in a pestle and mortar to make a paste then mix with the plain yogurt.

2

Completely coat the lamb and leave in the fridge to marinade for two to four hours.

3

Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until it’s screaming hot and place a BBQ grill grate over it.

4

Place the marinated lamb on the searing hot grill grate for a couple of minutes each side, until you develop a lovely char on the outside.

5

Serve with basmati rice, yoghurt, and a naan bread cooked over the coals. The meat stays pink, tender and juicy inside, but has the smoky charred sear of a tandoor.

Recipe kindly supplied by Marcus Bawdon from countrywoodsmoke.com. Find Marcus on Twitter @devonwoodsmoke and Instagram @countrywoodsmoke, and Facebook @mbawdon or in the Countrywoodsmoke Facebook group, he is also the editor of UK BBQ Magazine

Free Recipe Card

Afterburner Lab Tikka

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