Ingredients Jump to Instructions ↓

  1. ( See nutrition ) 3 tbsp extra virgin olive oil grated zest and juice of 1/2 lemon 1 large garlic clove, crushed 1 tbsp chopped fresh thyme 400 g (14 oz) lean lamb neck fillets, trimmed of fat and cut into 5 mm (1/4 in) cubes 8 shallots 1 aubergine, about 280 g (10 oz) 2 courgettes, about 400 g (14 oz) in total 1 lemon salt and pepper Fig rice 300 g (10 1/2 oz) basmati rice, well rinsed 100 g (3 1/2 oz) dried figs, chopped 25 g (scant 1 oz) toasted flaked almonds 1 tbsp lemon juice, or to taste

Instructions Jump to Ingredients ↑

  1. In a shallow dish whisk the oil with the lemon zest and juice, garlic, thyme and salt and pepper to taste. Add the cubes of lamb and coat them in the mixture, then cover the dish with cling film. Leave to marinate in a cool place for 30 minutes, or in the fridge overnight.

  2. Cut each shallot in half through the root. Cut the aubergine lengthways in half, then cut each half across into 8 slices. Cut each courgette into 8 slices and the lemon into 8 wedges.

  3. When ready to cook, preheat the grill to high. Remove the lamb from the marinade with a draining spoon, shaking the marinade back into the dish. Place the vegetables in the marinade and turn them to moisten.

  4. Thread the lamb and vegetables onto 8 long metal kebab skewers, placing the lemon wedges on the ends. Don't pack the ingredients too tightly together on the skewers or they will not cook thoroughly. Put the skewers under the grill, about 7.5 cm (3 in) away from the heat if possible, or reduce the heat of the grill to moderate. Cook for 6–8 minutes on each side.

  5. Meanwhile, put the rice in a saucepan of cold water and bring to the boil, then cover and simmer gently for 10 minutes, or according to the packet instructions, until tender. Drain well and stir in the chopped figs, flaked almonds and salt and pepper to taste. Add the lemon juice. Serve the fig rice on warmed plates, with the lamb kebabs placed on top.


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