Barbecued lamb, smoky aubergine and feta wraps

30 minutes



  • 5 garlic cloves
  • 1 tsp cumin seeds
  • 1 tsp chilli flakes
  • 1 tsp pomegranate molasses
  • 1 tsp white wine vinegar, (or red)
  • 1 tsp salt

Lamb wraps

  • 500g of leg of lamb, (boneless), diced
  • 4 flatbreads
  • 1 handful of mint
  • 1 handful of parsley
  • 1 handful of coriander
  • feta
  • 2 red chillies, finely chopped

Smoky aubergine

  • 2 large aubergines
  • salt

To serve

  • natural yoghurt


To begin, bash all the ingredients for the marinade in a pestle and mortar or blitz in a blender. Transfer to a bowl and stir in the lamb, ensuring each piece is covered in the marinade. Set aside to marinate for 1 hour. Thread the lamb onto skewers and set aside
Heat a barbecue until medium-hot
Once the grill is hot, pierce the aubergines a few times with a fork and place on the grill, turning every now and then until shrivelled and black all over. This should take about 20 minutes. Set aside to cool a little, scoop out the flesh and season with salt
To cook the lamb, place the skewers on the grill for a couple of minutes each side, until just cooked through
To assemble the wraps, smear each flatbread with a little aubergine, then top with herbs, lamb, feta, and chilli. Serve with a dollop of natural yoghurt if desired