Lamb skewers with aubergine chips recipe
 These lamb skewers are great for a summer party as they are easy to prepare and excellent for sharing. 500g/1lb 2oz leg of lamb, boneless, trimmed and cubed1 bunch oregano, chopped6 garlic cloves, minced 2 tbsp olive oil 1 lemon, zest and juice1 red chilli, chopped 3 tsp chilli flakes2 tbsp soft brown sugar 500g/1lb 2oz leg of lamb, boneless, trimmed and cubed 1 bunch oregano, chopped 6 garlic cloves, minced 2 tbsp olive oil 1 lemon, zest and juice 1 red chilli, chopped 3 tsp chilli flakes 2 tbsp soft brown sugar 1 tbsp chopped fresh mint1 tsp dried oregano 100g/3½oz plain flour 1 tsp baking powder pinch salt 1 aubergine, sliced into fingers sunflower oil, for deep-frying 1 tbsp chopped fresh mint 1 tsp dried oregano 100g/3½oz plain flour 1 tsp baking powder pinch salt 1 aubergine, sliced into fingers sunflower oil, for deep-frying 2 anchovies, chopped 1 tbsp baby capers 1 garlic clove, minced 1 tbsp red wine vinegar, to taste3 tbsp olive oil, to taste1 tsp chopped fresh parsley, to taste 1 tsp chopped fresh oregano, to taste 2 anchovies, chopped 1 tbsp baby capers 1 garlic clove, minced 1 tbsp red wine vinegar, to taste 3 tbsp olive oil, to taste 1 tsp chopped fresh parsley, to taste 1 tsp chopped fresh oregano, to taste 400g/14oz full-fat Greek-style yoghurt 2 tbsp chopped fresh dill1 lemon, zest and juice 400g/14oz full-fat Greek-style yoghurt 2 tbsp chopped fresh dill 1 lemon, zest and juice Method To make the lamb skewers, place the lamb cubes and the remaining lamb skewer ingredients in a large bowl, mix and leave to marinate for a few hours. Stick the lamb cubes on metal skewers and cook on a hot griddle pan, turning to brown on all sides until cooked through. To make the aubergine chips, preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Place the mint, oregano, flour, baking powder and salt in a bowl and whisk in enough water to form a thick batter. Dip the aubergine fingers into the batter and carefully place in the deep fat fryer for 3–4 minutes. Deep fry until crispy and golden then transfer to kitchen paper to drain. To make the dressing, mix all of the ingredients together in a bowl. To serve, mix the yoghurt, dill and lemon zest and juice together in a bowl. Pile the aubergine chips on plates, add the yoghurt mixture on the side, top with the skewers and spoon over the caper dressing. To make the lamb skewers, place the lamb cubes and the remaining lamb skewer ingredients in a large bowl, mix and leave to marinate for a few hours. Stick the lamb cubes on metal skewers and cook on a hot griddle pan, turning to brown on all sides until cooked through. To make the lamb skewers, place the lamb cubes and the remaining lamb skewer ingredients in a large bowl, mix and leave to marinate for a few hours. Stick the lamb cubes on metal skewers and cook on a hot griddle pan, turning to brown on all sides until cooked through. To make the aubergine chips, preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Place the mint, oregano, flour, baking powder and salt in a bowl and whisk in enough water to form a thick batter. Dip the aubergine fingers into the batter and carefully place in the deep fat fryer for 3–4 minutes. Deep fry until crispy and golden then transfer to kitchen paper to drain. To make the aubergine chips, preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Place the mint, oregano, flour, baking powder and salt in a bowl and whisk in enough water to form a thick batter. Dip the aubergine fingers into the batter and carefully place in the deep fat fryer for 3–4 minutes. Deep fry until crispy and golden then transfer to kitchen paper to drain. To make the dressing, mix all of the ingredients together in a bowl. To make the dressing, mix all of the ingredients together in a bowl. To serve, mix the yoghurt, dill and lemon zest and juice together in a bowl. Pile the aubergine chips on plates, add the yoghurt mixture on the side, top with the skewers and spoon over the caper dressing. To serve, mix the yoghurt, dill and lemon zest and juice together in a bowl. Pile the aubergine chips on plates, add the yoghurt mixture on the side, top with the skewers and spoon over the caper dressing.