Before we lose the light, here's one last barbecued dinner.
Ingredients
| 600 g | Lamb leg steaks, or piece of butterflied lamb leg, choose the thickest available (Main) |
| 2 | Eggplants, small, quartered lengthwise |
| 1 | Lemon, zest of, cut zested lemon in half to use when serving |
| 2 Tbsp | Fresh oregano |
| 1 pinch | Ground nutmeg |
| 1 dash | Extra virgin olive oil |
| 1 cup | Greek yoghurt |
| 1 clove | Garlic, small, crushed |
| ¼ | Telegraph cucumbers, deseeded and sliced |
| 8 | Pita breads, small (Main) |
Directions
- Cut lamb in 2.5cm cubes. Place in a large dish with eggplant quarters, and add most of the lemon zest, as well as the oregano, nutmeg and a good splosh of extra virgin olive oil. Mix to coat well and set aside for up to 20 minutes.
- Add remaining lemon zest to yoghurt with a dash of extra virgin olive oil, a pinch of salt and the crushed garlic, and mix well. Gently stir in the cucumber.
- Loosely thread lamb on metal skewers. Heat barbecue grill to medium-hot (or cook inside on a ridged grill pan or in a cast iron pan). Season lamb and eggplant with salt and pepper and grill for about 5 minutes each side until golden brown.
- Warm pita breads very briefly in oven or on barbecue, making sure they stay soft. Top pita with a generous spoonful of cucumber yoghurt, then add eggplant and some cubes of barbecued lamb. Squeeze over a little lemon juice and serve immediately.