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Lamb skewers, quick eggplant dip, and mint yogurt sauce


For 5 people

For 10 skewers

  • 800g lamb leg

  • 2 peppers

  • A few branches of fresh thyme

  • 4 tablespoons garlic olive oil

  • ½ teaspoon cumin powder (optional)

  • Salt and pepper

Eggplant caviar

  • 800g eggplant

  • 3 or 4 tablespoons of lemon juice

  • 3 tablespoons olive oil

  • 4 branches of flat-leaf parsley

Yogurt and mint sauce:

  • 200g thick Greek yogurt

  • 1 tablespoon garlic olive oil

  • 1 to 2 tablespoons of mayonnaise

  • 4 branches of mint


1. Cut the meat into small cubes (about 40), add the garlic olive oil, thyme leaves, and cumin according to taste. Mix well, cover with plastic wrap, and let rest.

2. In the meantime, prick the eggplants and remove their stems. Place them in a large dish, cover, and cook for 12 minutes in the microwave at 900W (they should be very soft). Let them cool down and cut them in half lengthwise. Remove their flesh and blend it with olive oil, lemon juice, parsley, salt, and pepper until you get a smooth mash. Adjust seasoning if needed.

3. Mix the yogurt, mayonnaise, olive oil, and finely chopped mint leaves. Adjust seasoning if needed.

4. Remove the seeds from the peppers and cut them into small squares.

5. Assemble the skewers by alternating 3 pieces of pepper and 4 pieces of lamb. Grill them on all sides on a grill or a barbecue. Season with salt and pepper.

6. Serve the skewers with the eggplant caviar and the yogurt and mint sauce.

Tips from the chef

To speed up the preparation, marinate the meat the day before and mix from time to time. It will be more flavorful.

To vary the preparation, replace the peppers with other vegetables such as mushrooms or cherry tomatoes.