Ingredients

• 450g/1 lb boned leg of lamb, diced

• 75ml/5 tbsp olive oil

• 15ml/1 tbsp chopped fresh oregano or thyme, or 10ml/2 tsp dried oregano

• 15ml/1 tbsp chopped fresh parsley

• juice of 1/2 lemon

• 1/2 small aubergine, thickly sliced and quartered

• 4 baby onions, halved

• 2 tomatoes, quartered

• 4 fresh bay leaves

• salt and ground black pepper

• pita bread and natural yogurt, to serve

Makes 4

Method:

1. Place the lamb in a bowl. Mix together the olive oil, oregano or thyme, parsley, lemon juice, salt and pepper. Pour over the lamb; mix well. Cover and marinate for about 1 hour.

2. Preheat the grill. Thread the marinate lamb, aubergine, onions, tomatoes and bay leaves alternately on to four large skewers. (If using wooden skewers, soak them first.)

3. Place the kebabs on a grill rack and brush the vegetables liberally with the leftover marinade.

4. Cook the kebabs under a medium heat for about 8-10 minutes on each side, basting once or twice with the juices that have collected in the bottom of the grill pan.

5. Serve the kebabs hot, accompanied by hot pita bread and naturally yogurt.