Get grillin’

BBQ days are long gone, but midweek kebabs brought the taste of summer back for me this week.

I used a recipe from Rachel de Thample’s book Five. It’s a nice book with some good ideas for getting more fruit and veg into your diet.

To start, mix cubes of lamb and aubergine with a simple sauce: garlic, ginger, yogurt, some garam masala and some chilli. Next skewer the aubergine and lamb and grill on a high heat for about 10 minutes, and then turn over and do the other side.

Ready for the grill

Ready for the grill

Rachel de Thample’s recipe suggests serving the lamb and aubergine skewers with a chickpea curry (which looks delicious). However, I had a chickpea curry just the other day, so decided instead to make a cauliflower salad, and have some pitta and yogurt on the side.

For the cauliflower salad, I used this recipe from Calgary Avansino, and added some pomegranate seeds too. Blitzing the cauliflower in the blender takes a little time (my blender required me to do this in batches). But that aside, it’s just a case of a quick chop, and mixing it all together, which can be done while the kebabs are grilling. All in, less than 30 minutes and there’s enough left for lunch too!

Lamb kebabs

Lamb kebabs

 

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