Lemongrass, Lime and Coconut Lamb and Eggplant Kebabs
Photography by Aaron McLean.
INGREDIENTS
800 grams boneless lamb leg steaks
5 slim Asian eggplants, cut 2 cm pieces
Marinade
1 tablespoon finely chopped or grated lemongrass
1 long red chilli, seeded and finely chopped
2 cloves garlic, crushed
finely grated zest and juice 1 lime
¼ cup very finely chopped coriander, use the leaves, stalk and roots
1 cup coconut cream
sea salt and freshly ground pepper
10 x 20 cm wooden skewers, soaked in water for 30 minutes
METHOD
Marinade: Combine all the ingredients in a large bowl then remove a third and set aside for serving.
Trim the lamb of any fat and sinew and cut into bite-sized pieces. Put the lamb and eggplant in separate bowls and pour half the remaining marinade over each one, turning to coat well. Cover and refrigerate for up to 24 hours.
To cook: Thread the lamb and eggplant alternately onto the skewers. Heat a sauté pan or barbecue plate with a little oil and cook the lamb for about 3 minutes each side.
To serve: Arrange the skewers on a platter and serve with the remaining marinade, lime wedges and coriander if desired. Makes 10 skewers
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