Lamb Kebabs and Baba Ganoush

The lamb recipe is from a book called called The Moroccan Collection by Hilaire Walden. It is a fantastic book and every recipe that we have tried has been a success.


Lamb Kebabs




2lb diced lamb shoulder (around 2 inch cubes)

3 tablespoons olive oil

2 tablespoons lemon juice

1-2 garlic cloves, crushed

1.5 tablespoons paprika

1 teasopoon ground cumin

1 teaspoon ground coriander

1 tablespoon harissa

Mix the ingredients together thoroughly and leave to marinate in the fridge overnight if possible (or a few hours at least).

Bring up to room temperature before cooking.

Pop the meat onto skewers and cook under a hot grill, turning occasionally and brushing with any leftover marinade.

Cook for around 10-15 minutes until outside is browned and inside still pink.

This dip is an all time favourite! Serve with any Middle Eastern inspired dish.


Baba Ganoush




2 large aubergines

2 tablespoons tahini – you could add more if you prefer

Lemon juice to taste

3 cloves garlic


Pierce the aubergines all over with a fork.

Roast in the oven on a medium heat (180) until completely soft inside.

Scrape out flesh and process with other ingredients.

Adjust according to taste.

Lamb Kebabs and Baba Ganoush
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