Don’t let the fact that summer is fading stop you enjoying the taste of your barbecue. Indian summer days, nippy early evenings, and events like bonfire night are the perfect opportunity to get out and enjoy the taste of the great outdoors.
If the worst comes to the worst you can bung these in the grill, but they are at their best with a smokey flavour.
Serves 4 – 6
500g Diced leg of lamb
6 cloves of garlic crushed
1 zested lemon
1 level tsp cayenne pepper
20g fresh oregano leaves
15g coriander stalks
100ml olive oil
1 tbsp Maldon salt flakes
1 pack Halloumi cut into cubes
Half red cabbage
25g flat leaf parsley leaves
25g coriander leaves
1 red onion
4 tbsp mayonnaise
*Note You will also need wooden or metal skewers
*If using wooden skewers soak these in water for at least 10 minutes this will stip them burning when you grill the meat
Mix all of the marinade together and rub over the lamb, place in a plastic container and cover. Leave to marinate for at least 2 hours or overnight to intensify the flavours.
Cut the aubergine into chunks then place on a tray then sprinkle with the salt, leaver 45 minutes until the moisture starts to draw out. After this time wash thoroughly in cold water and place onto a cloth to dry out. This process will give a better texture when grilling.
Shred the cabbage and red onion finely and mix together
Peel the carrot then cut into very thin strips. You can grate the carrot but it tends to create a wetter mix.
Lightly shred the herbs
Mix all slaw ingredients together with a squeeze of lemon
Thread the lamb pieces, aubergine and halloumi onto the skewers and grill at a high temperature until a good colour.
Lamb can be served pink so cook to the degree of your own preference.
Serve with slaw and some warmed flatbread.