Charred lamb skewers with smoky eggplant and date yoghurt

SERVES 4

800 gm lamb rump, cut into 2cm pieces

2 tsp smoked paprika

4 garlic cloves, crushed

60 ml (¼ cup) extra-virgin olive oil

1 lemon, zested, juiced, plus extra lemon wedges to serve 6 fresh medjool dates, pitted, quartered

1 long dried red chilli, thinly sliced

140 gm (½ cup) unsweetened coconut yoghurt

130 gm (½ cup) store-bought baba ghanoush

200 gm mixed salad leaves, to serve

1 Preheat a lightly greased chargrill or barbecue to high. Combine lamb, paprika, garlic, 2 tbsp oil, lemon zest and juice in a bowl and season to taste. Thread lamb onto 12 metal skewers, and grill, turning and brushing with marinade occasionally, until charred and cooked through (6-8 minutes).

2 Heat remaining oil in a heavy-based frying pan over high heat. Add dates and cook, turning occasionally, until starting to blister (1 minute). Add chilli and cook until crisp (30 seconds).

3 Combine yoghurt and baba ghanoush in a small bowl; season to taste. Serve lamb skewers with baba ghanoush, blistered dates and salad leaves.