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Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

15 minutes

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 T olive oil, plus extra for drizzling
lamb kebabs
2 brinjals, thinly sliced lengthways
4 bread sticks
1 x 200 g tub ready-prepared hummus
1 x 400 g can chickpeas, drained
2 T fresh mint
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 200ºC.

Place a pan over a high heat, drizzle with olive oil and, when hot, add the lamb kebabs, sealing until browned.

Transfer the kebabs to a baking tray and roast for 7 to 10 minutes, or until cooked through. Place a nonstick pan over a high heat.

Rub the pan with some olive oil then char the brinjal slices on each side.

Warm the bread sticks in the oven for 8 minutes then spread each with a good dollop of hummus and top with the lamb pieces and brinjal slices.

Scatter over the chickpeas and fresh mint, finish off with a liberal drizzle of olive oil then season to taste.

Per serving: 2969.1kJ, 57.2g protein, 32.2g fat, 38.8g carbs

Cook's note: Pre-flavoured kebabs are readily available, but if you can't find them, simply cube lamb and sprinkle with lemon, cumin and thyme, then allow to rest for about an hour before using.

Discover more recipes featuring lamb here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Rose water and chocolate sandwich

Easy summer pudding

Bockwurst with potato and onion

Norwegian salmon ceviche

Feta, artichoke, lemon and spring-herb bread

Egg, watercress, radish and olive salad

Yellowtail side on toasted ciabatta

Roasted vegetables on toasted ciabatta

Brinjal and blackberry tapenade with melted chabis

Rooibos-marbled eggs

Coriander-and-garlic calamari tubes

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

Ingredients

Method