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Lamb, Onion & Aubergine Kebabs, Roasted Pepper Relish


Lamb, Onion & Aubergine Kebabs, Roasted Pepper Relish

Course Main Course
Cuisine South African
Servings 4 people


  • 400 g lamb rump or leg
  • 50 g rosemary
  • 10 cloves garlic
  • 1 lemon
  • 2 red chillies
  • tsp smoked paprika
  • 50 ml extra virgin olive oil
  • 16 pearl onions
  • 4 aubergines

Roasted Pepper Relish

  • 8 red peppers
  • 250 ml extra virgin olive oil
  • 6 cloves garlic sliced
  • 1/2 cup toasted pecans
  • 1 cup fresh breadcrumbs
  • 20 g ground cumin
  • 20 g sugar
  • 10 g chopped chilli
  • Sea salt & pepper


  • Roughly chop the rosemary, garlic, chillies and lemon and combine them together with the olive oil and smoked paprika. Cut the lamb into large chunks and place them in the marinade. They should marinate for at least 1 hour but for best results leave the lamb to sit overnight. Peel the pearl onions and blanche in boiling salted water until soft (aprox 10min). Cut he aubergine into chunks that are the same size as the lamb. Before cooking thread the lamb on to a large metal skewer with alternate pieces of onion and aubergine. Season with salt & pepper and grill to required doneness. Served with a ramekin of Pepper Relish.

Red Pepper Relish

  • Roast, peel and seed the peppers. Put all the ingredients together in a blender and blend into a paste. Adjust seasoning with salt and pepper.
Keyword Aubergine, Grill, Meat

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