Char-grilled Lamb Kebabs with Grilled Vegetable Salad

A simple dish using seasonal summer vegetables and lamb backstrap, served with a home-made tzatziki dip.

600g lamb backstrap

4 courgettes

4 small lady-finger eggplants

0.5 tsp cumin

0.5 tsp coriander

0.5 tsp thyme leaves

2 cloves of garlic

2 tbspn Olive Oil


4 cups of mixed rocket leaves and lettuce (eg. cos, buttercrunch)

1 cup of cherry or grape tomatoes

Tzatziki dip:

1.5 cups of plain yoghurt

1 cup of finely chopped cucumber

1 clove of finely minced garlic

2 tbspns chopped fresh mint and/or dill

1 tbspn Olive Oil

1 tbspn lemon juice

Pinch of salt



Cut the lamb into 3cm cubes and thread onto skewers.

Slice the courgettes and lady-finger eggplants in half lengthwise.  Mix the cumin, coriander, thyme and garlic with the olive oil and season with salt and pepper.  Drizzle this spice mix over the lamb, courgettes and eggplant.

Pre-heat a pan or grill-plate to a high heat, then reduce heat to medium.  Grill the lamb, courgettes and eggplant until tender.  Cook the lamb quickly, turning once for about three minutes on each side to ensure it doesn't dry out.

Arrange the rocket, lettuce and cherry tomatoes on a platter and top with the grilled vegetables.  Serve with the lamb skewers and tzatziki dip.

To make the Tzatziki:

Combine all the ingredients in a bowl and allow to rest for 5 minutes before serving.  Serve on the side, or dollop on top!



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