Nail the barbeque banquet with these lamb, aubergine and halloumi kebabs

Ingredients (serves 6)

• 2 aubergines

• 250g halloumi

• 3 lamb neck fillets (approx. 900g in total)

• 12 merguez sausages

• 12 sturdy rosemary sprigs or metal skewers

• Rapeseed oil for brushing

For the vinaigrette:

• 1 small bunch flat leaf parsley

• 1 small bunch coriander

• A few mint leaves

• 1 garlic clove, crushed

• ½ tsp ground cumin

• 3 tbsp red wine vinegar

• 3 tbsp rapeseed oil

Method

1. Cut the aubergine into 24 thin slices (about 4mm thick) then sprinkle with salt and pepper and leave to stand for 15 minutes. Blot the slices well with kitchen paper to remove any excess liquid.

2. Unfold the halloumi to break it into two slabs. Cut each slab in half, then across into strips to make 24 pieces in total. Wrap an aubergine slice around each piece.

3. Cut each lamb neck fillet into 8 chunks and season with salt and pepper. Curl the merguez up into pinwheels.

4. If you’re using the rosemary sprigs, strip the leaves from the branches, leaving a small tuft on top of each one (use the leaves in another dish or add them to the BBQ coals to infuse the smoke). Use a metal skewer to pierce a hole through each item to be skewered, before threading everything onto the branches.

5. To make the dipping sauce, finely chop the herbs together then stir in the garlic, cumin, vinegar and oil. Season to taste with salt and pepper and add a pinch of sugar if needed.

6. Brush the kebabs with oil and cook on the barbeque or a hot griddle pan for 8 – 10 minutes or until cooked to your liking, turning half way through. Drizzle over the vinaigrette or serve alongside for dipping.

Find it in Hampshire

• Merguez and lamb neck fillet - Beechcroft Farm, Winchester, 01962 868214; beechcroftdirect.co.uk

• Aubergines - K & RJ Freer Glasshouse, Chichester, 01243 512040

• Parsley and coriander - Secretts, Godalming, 01483 520500

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