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Photo of Garlic lamb skewers with baba ganoush by WW

Garlic lamb skewers with baba ganoush

Total Time
1 hr 15 min
15 min
30 min
Baba ganoush is a garlicky eggplant dip that hails from the Middle East. A dollop with lamb skewers and minty peas ups the flavour ante for this budget friendly meal


Baby potatoes

250 g

Lemon juice

2 tbs

Olive oil

1 tbs


2 clove(s), crushed

Lamb fillet (tenderloin), raw

400 g, diced

Frozen green peas

2 cup(s), (240g)

Fresh mint

¼ cup(s)

Black olives, drained

40 g, (kalamata), sliced

Baba ganoush

cup(s), (80g)


  1. Preheat oven to 200°C or 180°C fan-forced. Place potatoes on a baking tray and lightly spray with oil. Bake for 25–30 minutes or until golden.
  2. Meanwhile, combine juice, oil and garlic in a large bowl. Add lamb and stir to coat in mixture. Cover and refrigerate for 30 minutes to marinate.
  3. Thread lamb onto 4 wooden skewers pre-soaked in cold water. Heat an oil-sprayed chargrill pan over medium-high heat. Cook skewers for 2–3 minutes each side for medium or until cooked to your liking.
  4. Boil, steam or microwave peas until warmed through. Drain. Place in a bowl with mint and olives, gently tossing to combine. Serve lamb skewers with baba ganoush, baked potatoes and minted peas.