Lamb tikka kebabs with spiced eggplant, tomato raita and cucumber salad

You'll need

600 gm boneless leg of lamb To serve: chapatis (see note)   Tikka marinade 140 gm (½ cup) thick plain yoghurt 125 ml (½ cup) tomato passata 60 ml (¼ cup) olive oil 3 cloves garlic, crushed 1 tbsp finely grated ginger 2 tsp each of cayenne pepper and paprika 1 tsp each of chilli powder and garam masala   Spiced eggplant 185 ml (¾ cup) extra-virgin olive oil 1 large eggplant cut into 4cm dice 1 large onion, thickly sliced 2 cloves garlic, thinly sliced 4 small tomatoes, blanched, peeled, seeds removed and coarsely chopped 2 red birdseye chillies, seeds removed, coarsely chopped 1 tsp mustard seeds, dry-roasted ½ tsp coriander seeds, dry-roasted ¼ tsp aniseed seeds, dry-roasted 1 lime, juice only   Tomato raita 250 gm thick plain yoghurt 2 small tomatoes, blanched, peeled, seeds removed and finely chopped 2 tbsp mint leaves, finely chopped 1 tbsp extra-virgin olive oil ¼ tsp ground cumin   Cucumber salad 2 Lebanese cucumbers, peeled, seeds removed and cut into 6cm batons 1 lime, juice only 1/8 tsp ground cumin


  • 01
  • For tikka marinade, combine ingredients and 1 tsp sea salt in a bowl and mix well.
  • 02
  • Cut lamb into 8 pieces (about 8cm x 4cm x 2cm) and place in a bowl. Add marinade, combine well, cover with plastic wrap and refrigerate for 4 hours.
  • 03
  • For spiced eggplant, heat ½ cup oil in a large frying pan over medium heat and sauté eggplant, in batches, for 5 minutes or until soft and just golden, then transfer to a large saucepan. Heat remaining oil in pan and sauté onion and garlic for 5 minutes or until soft and just golden. Add to eggplant with remaining ingredients. Season with sea salt and simmer over low heat for 30-40 minutes or until reduced to a sauce consistency. Cool. Set aside.
  • 04
  • For tomato raita, combine ingredients in a bowl, season to taste with sea salt and freshly ground black pepper, cover with plastic wrap and refrigerate until required.
  • 05
  • For cucumber salad, combine ingredients in a bowl and set aside.
  • 06
  • Preheat a barbecue to medium heat. Thread 2 pieces of lamb onto each of 4 metal skewers, reserving marinade, and grill, basting occasionally with marinade, for 6-7 minutes each side or until cooked through. Serve with eggplant, raita and salad.
Note Chapatis, a type of Indian bread, are available from supermarkets and Indian grocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Iced tea.

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