Oregano and lemon lamb on pita

Jo Elwin/Tamara West

Before we lose the light, here's one last barbecued dinner.

Ingredients

600 g	Lamb leg steaks, or piece of butterflied lamb leg, choose the thickest available (Main)
2	Eggplants, small, quartered lengthwise
1	Lemon, zest of, cut zested lemon in half to use when serving
2 Tbsp	Fresh oregano
1 pinch	Ground nutmeg
1 dash	Extra virgin olive oil
1 cup	Greek yoghurt
1 clove	Garlic, small, crushed
¼	Telegraph cucumbers, deseeded and sliced
8	Pita breads, small (Main)

Directions

1. Cut lamb in 2.5cm cubes. Place in a large dish with eggplant quarters, and add most of the lemon zest, as well as the oregano, nutmeg and a good splosh of extra virgin olive oil. Mix to coat well and set aside for up to 20 minutes.
2. Add remaining lemon zest to yoghurt with a dash of extra virgin olive oil, a pinch of salt and the crushed garlic, and mix well. Gently stir in the cucumber.
3. Loosely thread lamb on metal skewers. Heat barbecue grill to medium-hot (or cook inside on a ridged grill pan or in a cast iron pan). Season lamb and eggplant with salt and pepper and grill for about 5 minutes each side until golden brown.
4. Warm pita breads very briefly in oven or on barbecue, making sure they stay soft. Top pita with a generous spoonful of cucumber yoghurt, then add eggplant and some cubes of barbecued lamb. Squeeze over a little lemon juice and serve immediately.