Place the land into a bowl, then mix together the olive oil, a regular know, parsley, lemon juice and seasoning, then pour over the lamb and mix well cover and marinate for about an hour

Preheat the grill to medium-high

Thread the marinated lamb, eggplant, onions, tomatoes and they leaves alternately onto for large skewers

Place the Kebabs on a grill rack and brush the vegetable deliberately with the leftover marinade

Reduce the heat to medium, then cook the kebabs fret about 10 minutes on each side, basting once or twice with the juices that have collected on the bottom of the grill pan

Serve the kebabs hot with hot pita bread and natural yoghurt

You can serve these with a plain boiled rice preferably Basmati or Jasmine