Lamb Kebab with Harissa-Glazed Aubergine

Lamb:

1. If using lamb shoulder, trim and cut into chunks. For lamb mince, simply mix with Shawarma Seasoning and olive oil.

2. Grill or cook the lamb until fully cooked and browned, about 5-6 minutes on each side for chunks, or until done for mince.

Peppers:

Preheat your oven to 200°C.

1. Place the green peppers on a baking sheet and roast for 20-25 minutes, or until soft and slightly charred. The peppers can also be grilled.

2. Serve whole.

Harissa Yoghurt:

1. Just mix Greek yogurt with Santa Maria Harissa Sauce.

Serving:

1. Arrange the cooked lamb, roasted green peppers, a generous scoop of hummus and a drizzle of harissa yoghurt on a plate.

2. Garnish with fresh parsley if desired.

Allergens
Greek yoghurt: Milk