South Rock Lamb Shish with Eggplant Salad BBQ Recipe
- 1 kg lamb back strap
- 16 baby roma tomatoes or large cherry tomatoes
- 2 tablespoons Harissa spice mix
- 1 lemon, juiced
- 1 clove garlic
- 16 bamboo skewers soaked in water
Eggplant & Spiced Yoghurt Salad
- 2 large eggplants
- 2 teaspoons cooking salt
- 1 brown onion, sliced into rings
- 1 teaspoon cumin seeds
- 80ml bio or natural yoghurt
- ½ teaspoon ground cumin
- ½ cup chopped mint
- ½ cup chopped flat leaf parsley
Slice the eggplants about 2cm thick and sprinkle with salt. Let stand for 10 minutes.
Heat your barbecue flat plate to a medium high heat.
Rinse eggplant to remove the salt and pat dry with absorbent paper. Add two tablespoons of sunflower oil to the flat plate. Cook the eggplant until dark brown and tender on both sides. If the eggplant absorbs all the oil before it is cooked, then add a couple more tablespoons to the flat plate. Arrange on a serving plate and cover to keep warm.
Add another tablespoon of oil to the flat plate and add the onion and cumin seeds. Cook until just tender and slightly colored. Arrange over the cooked eggplant.
Dress the eggplant and onion with the yoghurt and sprinkle with ground cumin.
Slice the lamb back straps into 12 or 24 cubes (either 2 or 3 pieces per skewer). Pound the garlic clove in a mortar and pestle to form a smooth paste. Add the Harissa spice mix and lemon juice, and combine to form a paste. Rub the lamb pieces well with the spice mix and skewer alternatively (lamb/tomato/lamb) to use all the meat and tomatoes.
Cook your lamb skewers over a medium high heat until medium. Remove from the heat and rest.