Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks
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- Abigail Donnelly
- 4
- Easy
- Dairy free Heart friendly
- 10 minutes
- 15 minutes
- Raka Shiraz 2006
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
Cooking Instructions
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.
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