19 Jan 2021
25 Minutes | easy | Serves 4
These kebabs are incredibly impressive for the effort involved, and make a great visual impact. There’s no need to zebra-peel your aubergines but they do look more striking. This works best with the long, thin variety of aubergine but regular will also work fine – they just won’t look as neat.
Combine the minced lamb, spices, mint and a generous seasoning of salt in a bowl.
Use your hands to knead the meat – almost as if you are kneading dough – for a few minutes. This is important for the texture of the kebab.
Cut the aubergines widthways into 1-inch pieces and place into a bowl. Season with salt and rub with a little oil.
Divide the meat into 12 balls. Thread the meat and aubergine onto skewers, alternating between the two and shaping the meat so that it is the same width as the aubergine.
Light two gas burners on the Jupiter Outback BBQ and set the heat to medium. Once hot, add the skewers and cook for around 15 minutes, turning regularly, or until the lamb and aubergine are cooked through.
With all Outback barbecues, quality is built in. Choose from exceptional charcoal barbecues and stunning firepits or create the ultimate dining experience with a 4 burner or 6 burner barbecue, in eye-catching stainless steel. With Outback it’s so easy to enjoy the outdoors season after season.
With premium barbecues and stunning, summer-and-beyond firepits, Outback has a range that includes some of the world’s most trusted products for the best in outdoor living.