Genevieve Taylor Tikka-Style Lamb and Aubergine Kebabs
- Cook Time30 min
- Yield4 Servings
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
Preparing the Lamb Tikka
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
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.
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.
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.
When you are ready to cook, thread the lamb and aubergine pieces
alternately on to skewers.
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.