Lamb Skewers with Smashed Aubergine Dip

1. Put all the ingredients for the lamb kebabs except the oil in a bowl and mix well.
2. Put a little bit of oil on your hands and divide the mixture into four and shape them around the metal skewers or use wooden skewers.
3. For the aubergine dip, roast the auberinges directly over a barbecue, gas flame or grill until heavily charred, then split open and scoop out the flesh.
4. Put oil in a pan and add the onion, Shemins Cumin Seeds, ginger and garlic. Sauté the onions until golden brown then add the aubergine flesh and mix well. Cook for 3-4 minutes and remove from the heat. Add the lemon juice and pomegranate seeds. Set aside.
5. Cook the kebabs on a pre-heated barbecue or grill on high for 12-15 minutes or until cooked through.
6. Serve the kebabs with the smashed aubergine dip and a green salad then wrap it in a Shemin’s Indian Bread.

Tips:

• If using wooden skewers, soak them in water for half an hour to stop them burning.
• If you do not have skewers then mix the balls and flatten to make into patties.