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LAMB, EGGPLANT AND CAPSICUM SKEWERS WITH SUMAC AND THYME

Ingredients:
Red capsicums - 3 (seeded and cut into 5 pieces)
Baby eggplants - 4 (sliced 2 cm thick)
Diced lamb - 300 g
Skewers - 12
Olive oil - 1/3 cup
Garlic - 2 cloves (crushed)
Sumac - 1 tsp
Fresh thyme leaves - 1 tsp

Method:

  • Alternately thread capsicum, eggplant and lamb onto skewers. 
  • Combine olive oil, garlic, sumac, thyme, lemon juice and zest.
  • Baste skewers with the oil marinade. Cook skewers on the barbecue for 4 minutes each side or until cooked through, baste frequently with any remaining marinade.
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