Mains

Lamb Kofta & Aubergine Wedges

Step 1 of 7

Begin by mixing the minced lamb, breadcrumbs, spring onion, garlic, Baharat spice and finely chopped coriander and parsley in a bowl. Add salt and pepper. Divide the mixture into four and shape evenly onto each skewer leaving 4cm at the end of the stick

Ingredients

400g minced lamb, fridge cold
20g fresh breadcrumbs, soaked briefly in cold water and squeezed out
1 spring onion, chopped finely
1 clove garlic, minced
2 tsp Baharat spice mix
1 1/2 tbsp finely chopped coriander
1 1/2 tbsp finely chopped parsley
2 tbsp olive oil
2 (approx. 600g) aubergines, each cut into 6 wedges
1 tsp salt
1 tsp pepper
To garnish extra roughly chopped parsley and coriander
To sprinkle Aleppo chilli flakes (optional)
Oil cooking spray
To serve warm pitta bread
4 20cm soaked wooden skewers

Step 2 of 7

Mix the aubergines with the 2 tablespoons of oil and season to taste

Ingredients

400g minced lamb, fridge cold
20g fresh breadcrumbs, soaked briefly in cold water and squeezed out
1 spring onion, chopped finely
1 clove garlic, minced
2 tsp Baharat spice mix
1 1/2 tbsp finely chopped coriander
1 1/2 tbsp finely chopped parsley
2 tbsp olive oil
2 (approx. 600g) aubergines, each cut into 6 wedges
1 tsp salt
1 tsp pepper
To garnish extra roughly chopped parsley and coriander
To sprinkle Aleppo chilli flakes (optional)
Oil cooking spray
To serve warm pitta bread
4 20cm soaked wooden skewers

Step 3 of 7

Insert the crisper plate into the Zone 1 drawer, spray the crisper plate with oil and place the kebabs onto the plate with each one facing in opposite directions as you go so they fit in nicely. Insert the drawer in unit

Ingredients

400g minced lamb, fridge cold
20g fresh breadcrumbs, soaked briefly in cold water and squeezed out
1 spring onion, chopped finely
1 clove garlic, minced
2 tsp Baharat spice mix
1 1/2 tbsp finely chopped coriander
1 1/2 tbsp finely chopped parsley
2 tbsp olive oil
2 (approx. 600g) aubergines, each cut into 6 wedges
1 tsp salt
1 tsp pepper
To garnish extra roughly chopped parsley and coriander
To sprinkle Aleppo chilli flakes (optional)
Oil cooking spray
To serve warm pitta bread
4 20cm soaked wooden skewers

Step 4 of 7

Insert the crisper plate into the Zone 2 drawer and place the aubergines inside. Insert the drawer in unit

Ingredients

400g minced lamb, fridge cold
20g fresh breadcrumbs, soaked briefly in cold water and squeezed out
1 spring onion, chopped finely
1 clove garlic, minced
2 tsp Baharat spice mix
1 1/2 tbsp finely chopped coriander
1 1/2 tbsp finely chopped parsley
2 tbsp olive oil
2 (approx. 600g) aubergines, each cut into 6 wedges
1 tsp salt
1 tsp pepper
To garnish extra roughly chopped parsley and coriander
To sprinkle Aleppo chilli flakes (optional)
Oil cooking spray
To serve warm pitta bread
4 20cm soaked wooden skewers

Step 5 of 7

Select Zone 1, turn the dial to select AIR FRY, set temperature to 200°C and set time to 9 minutes. Select Zone 2, turn the dial to select AIR FRY, set temperature to 200°C and set time to 15 minutes. Select SYNC. Press the dial to begin cooking

Ingredients

400g minced lamb, fridge cold
20g fresh breadcrumbs, soaked briefly in cold water and squeezed out
1 spring onion, chopped finely
1 clove garlic, minced
2 tsp Baharat spice mix
1 1/2 tbsp finely chopped coriander
1 1/2 tbsp finely chopped parsley
2 tbsp olive oil
2 (approx. 600g) aubergines, each cut into 6 wedges
1 tsp salt
1 tsp pepper
To garnish extra roughly chopped parsley and coriander
To sprinkle Aleppo chilli flakes (optional)
Oil cooking spray
To serve warm pitta bread
4 20cm soaked wooden skewers

Step 6 of 7

Carefully give the aubergines a turn at least twice whilst cooking so they brown evenly. Check towards the end. They may need a couple more minutes

Ingredients

400g minced lamb, fridge cold
20g fresh breadcrumbs, soaked briefly in cold water and squeezed out
1 spring onion, chopped finely
1 clove garlic, minced
2 tsp Baharat spice mix
1 1/2 tbsp finely chopped coriander
1 1/2 tbsp finely chopped parsley
2 tbsp olive oil
2 (approx. 600g) aubergines, each cut into 6 wedges
1 tsp salt
1 tsp pepper
To garnish extra roughly chopped parsley and coriander
To sprinkle Aleppo chilli flakes (optional)
Oil cooking spray
To serve warm pitta bread
4 20cm soaked wooden skewers

Step 7 of 7

When cooking is complete, serve hot, with warm pitta. Garnish with roughly chopped parsley and coriander and sprinkled with Aleppo pepper, if desired

Ingredients

400g minced lamb, fridge cold
20g fresh breadcrumbs, soaked briefly in cold water and squeezed out
1 spring onion, chopped finely
1 clove garlic, minced
2 tsp Baharat spice mix
1 1/2 tbsp finely chopped coriander
1 1/2 tbsp finely chopped parsley
2 tbsp olive oil
2 (approx. 600g) aubergines, each cut into 6 wedges
1 tsp salt
1 tsp pepper
To garnish extra roughly chopped parsley and coriander
To sprinkle Aleppo chilli flakes (optional)
Oil cooking spray
To serve warm pitta bread
4 20cm soaked wooden skewers

Mains

Lamb Kofta & Aubergine Wedges

Recipe by Ninja Kitchen

Tip: Cooking Mode