Lemongrass, Lime and Coconut Lamb and Eggplant Kebabs
Photography 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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.