BBQ Lamb Shawarma Koftas and Spiced Chicken

In another medium bowl, combine the breadcrumbs, shawarma spice mix, garlic, water and salt for the breadcrumbs (see ingredients for both amounts), then add the lamb mince.
Season with pepper and mix together with your hands. Shape into large sausage shapes, 2 per person.
Flatten to make koftas, then pop onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins.
Meanwhile, halve the tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces.
In a large bowl, combine the sugar and olive oil for the dressing (see ingredients for both amounts) with a squeeze of lemon juice, then set your dressing aside.

After 8-10 mins of roasting time, turn over the aubergine slices and add the kofta tray to the middle shelf of your oven.
Bake everything for the remaining time until the koftas are browned on the outside and cooked through, 12-15 mins.
Alternatively, BBQ the koftas if you'd prefer. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, lay the marinated chicken thighs flat in the pan. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. Alternatively, BBQ the chicken if you'd prefer.
Once cooked, transfer to a plate and cover to keep warm. IMPORTANT: The chicken is cooked when no longer pink in the middle.