Mayo-marinated lamb skewers with aubergine, courgette and olive salad

Name: Mayo-marinated lamb skewers with aubergine, courgette and olive salad
Prep time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Greek
Ingredients: 3 tbsp mayonnaise; 3 garlic cloves, finely grated; juice of 1 lemon, plus wedges to serve; 1 tsp dried oregano; ½ tsp paprika; 500g boneless lamb leg, diced; 2 aubergines, cut into semi-circles; 2 courgettes, cut into semi-circles; 4 tbsp olive oil; juice of 1 lemon; 1 red onion, thinly sliced; 50g Kalamata olives, halved; ½ x 30g pack flat-leaf parsley, leaves picked; ½ x 20g pack dill, roughly chopped; 4 flatbreads, warmed; 4 tbsp thick Greek yogurt; 4 medium vine tomatoes, quartered

Serves: 4

Prep time: 45 mins

Total time: 1 hr, plus marinating

Recipe photograph by Martin Poole

Mayo-marinated lamb skewers with aubergine, courgette and olive salad

Recipe by Spencer Lengsfield

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Mayonnaise is the secret ingredient in the marinade for these Greek-inspired lamb skewers. It ensures that the marinade is evenly coated over the lamb and creates a nice crust on the meat

Serves: 4

Prep time: 45 mins

Total time: 1 hr, plus marinating

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Mains Salads Lamb BBQ Greek

Nutritional information (per serving)

Calories

816Kcal

Fat

46gr

Saturates

11gr

Carbs

57gr

Sugars

13gr

Fibre

12gr

Protein

37gr

Salt

1.58gr

Spencer Lengsfield

Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.

See more of Spencer Lengsfield’s recipes

Spencer Lengsfield

See more of Spencer Lengsfield’s recipes

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Ingredients

3 tbsp mayonnaise
3 garlic cloves, finely grated
juice of 1 lemon, plus wedges to serve
1 tsp dried oregano
½ tsp paprika
500g boneless lamb leg, diced

For the salad

2 aubergines, cut into semi-circles
2 courgettes, cut into semi-circles
4 tbsp olive oil
juice of 1 lemon
1 red onion, thinly sliced
50g Kalamata olives, halved
½ x 30g pack flat-leaf parsley, leaves picked
½ x 20g pack dill, roughly chopped

To serve

4 flatbreads, warmed
4 tbsp thick Greek yogurt
4 medium vine tomatoes, quartered

Step by step

In a large bowl, whisk together the mayonnaise, garlic, juice of 1 lemon, oregano, paprika and some salt. Add the diced lamb and stir well to coat in the marinade. Cover and chill in the fridge for at least 1 hour, or up to 24 hours ahead.
Preheat the oven to 220°C, fan 200°C, gas 7. Put the aubergines and courgettes on a large baking tray and toss with 2 tablespoons of the oil and some seasoning. Roast for 20 minutes or until the veg is golden and softened but still holding its shape. Transfer to a bowl and set aside to cool.
Meanwhile, heat the barbecue for direct and indirect cooking (the coals heaped to one side). Thread the marinated lamb pieces onto 8 metal skewers (or soaked wooden skewers). Grill the lamb over a medium heat (between the direct and indirect heat areas) for 10-15 minutes, turning occasionally, until nicely charred.
While the skewers are cooking, toss the cooled vegetables with the remaining 2 tablespoons of olive oil, the lemon juice, half the onion slices, the olives and most of the fresh herbs; season to taste. Arrange the lamb skewers on a large serving platter or board with the flatbreads and salad. Serve with the yogurt, tomatoes and remaining onion, and lemon wedges. Scatter over the remaining fresh herbs to serve.

Serve with