Fast Recipes

Grilled cumin and chilli lamb skewers with smoky eggplant purée

Australian Gourmet Traveller fast recipe for grilled cumin and chilli lamb skewers with smoky eggplant purée.

By Lisa Featherby
  • Serves 4
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Grilled cumin and chilli lamb skewers with smoky eggplant purée


  • 600 gm lamb shoulder, cut into 4cm pieces
  • 1 tsp each ground cumin, coriander and chilli
  • 1 garlic clove, crushed
  • 60 ml olive oil (¼ cup)
  • 2 cups (firmly packed) watercress sprigs
  • 1 cup each (loosely packed) mint and coriander, torn
  • 8 large green olives, pitted, coarsely chopped
  • Juice of ½ lemon
  • 4 roti, to serve
  • To serve: thick natural yoghurt (optional)
Smoky eggplant purée
  • 1 large eggplant
  • 1 tbsp tahini
  • 1 small garlic clove, finely chopped
  • Juice of ½ lemon, or to taste
  • 1 tbsp olive oil


  • 1
    Combine lamb, spices, garlic and 2 tbsp oil in a bowl. Season to taste and set aside.
  • 2
    For smoky eggplant purée, cook eggplant over a medium flame, turning occasionally, until charred and tender (10-15 minutes). When eggplant is cool enough to handle, halve lengthways and stand in a colander for excess juices to drain (1-2 minutes), then spoon flesh into a food processor, add remaining ingredients, season to taste and process until a purée forms. Set aside.
  • 3
    Preheat a char-grill over high heat. Skewer lamb onto skewers, then grill, turning occasionally, until almost cooked through (5-7 minutes). Keep warm.
  • 4
    Meanwhile, combine watercress, herbs, olives, lemon juice and remaining oil in a bowl, season to taste, toss to combine.
  • 5
    Grill roti, turning once, until charred (1-2 minutes each side). Serve warm with lamb skewers, smoky eggplant purée, herb salad and yoghurt.


This recipe is from the August 2010 issue of Australian Gourmet Traveller.

  • undefined: Lisa Featherby