Pete Goffe-Wood

Lamb, Onion & Aubergine Kebabs, Roasted Pepper Relish

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Serve with Roasted Pepper Relish


8 red peppers

250ml/1 cups extra virgin olive oil

6 cloves garlic sliced

125ml/½  cup toasted pecans

200g/1 cup fresh breadcrumbs

20g/4 tsp ground cumin

20g/4 tsp sugar

10g/2 tsp chopped chilli

Sea salt & pepper

Roast, peel, and seed the peppers. Put all the ingredients together in a blender and blend into a paste. Adjust seasoning with salt and pepper.

From Pete Goffe-Wood Kitchen, may the sauce be with you!


400 g lamb rump or leg
50g rosemary
10 cloves garlic
1 lemon
2 red chillies
10g/2tsp smoked paprika
50ml extra virgin olive oil
16 pearl onions
4 aubergines
200 g Roasted Pepper Relish


Roughly chop the rosemary, garlic, chillies and lemon and combine them together with the olive oil and smoked paprika. Cut the lamb into large chunks and place them in the marinade. They should marinate for at least 1 hour but for best results leave the lamb to sit overnight. Peel the pearl onions and blanche in boiling salted water until soft (aprox 10min).
Cut the aubergine into chunks that are the same size as the lamb.
Before cooking thread the lamb on to a large metal skewer with alternate pieces of onion and aubergine. Season with salt & pepper and grill to required doneness.
Served with a ramekin of Pepper Relish.