Ingredients with Measurements:
- 1 lb ground beef
- 2 large eggplants
- 2 cloves garlic, minced
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- Salt and pepper, to taste
For the Red Pepper Sauce:
- 2 red bell peppers, roasted and peeled
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 tsp paprika
- Salt and pepper, to taste
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut eggplants in half lengthwise and brush with olive oil. Grill eggplants until tender and charred, about 10-12 minutes. Remove from grill and let cool.
3. In a large bowl, mix together ground beef, garlic, parsley, mint, salt, and pepper until well combined.
4. Divide the beef mixture into 4 equal portions and shape each portion into a long, thin kebab.
5. Grill the kebabs until cooked through, about 8-10 minutes, flipping once halfway through.
6. While the kebabs are cooking, prepare the red pepper sauce. In a food processor or blender, combine roasted red peppers, olive oil, garlic, paprika, salt, and pepper. Blend until smooth.
7. Once the eggplants have cooled, scoop out the flesh and place in a mixing bowl. Add Greek yogurt, garlic, salt, and pepper. Mash together until well combined.
8. To serve, place a spoonful of the eggplant mixture on a plate and top with a kebab. Drizzle the red pepper sauce over the top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan set to medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 30g
Carbohydrates: 10g
Protein: 28g
Substitutions for ingredients:
- Ground lamb can be substituted for ground beef.
- Cilantro can be used in place of parsley or mint.
- Sour cream can be used in place of Greek yogurt.
Variations:
- Add diced tomatoes or cucumbers to the eggplant mixture for added texture.
- Use roasted garlic in the eggplant mixture for a more mellow flavor.
- Add a pinch of cumin to the beef mixture for a smoky flavor.
Tips and tricks:
- To prevent the eggplant from sticking to the grill, brush with olive oil before grilling.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Make the red pepper sauce ahead of time and store in the refrigerator until ready to use.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place kebabs in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kebabs on a bed of rice or couscous for a complete meal.
Garnishes:
Garnish with additional fresh herbs, such as parsley or mint.
Pairings:
Serve with a side of roasted vegetables, such as zucchini or bell peppers.
Suggested side dishes:
- Rice pilaf
- Grilled vegetables
- Greek salad
Troubleshooting advice:
- If the eggplant mixture is too thick, add a splash of olive oil or water to thin it out.
- If the kebabs are falling apart on the grill, try chilling the mixture in the refrigerator for 30 minutes before shaping into kebabs.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Alinazik kebab is a traditional Turkish dish that originated in the Gaziantep region of Turkey. It is typically made with grilled eggplant, ground beef, and yogurt.
Flavor profiles:
The beef kebab is seasoned with garlic, parsley, and mint, giving it a fresh and herbaceous flavor. The eggplant mixture is creamy and slightly tangy from the Greek yogurt. The red pepper sauce is sweet and smoky, with a hint of garlic and paprika.
Serving suggestions:
Serve the kebabs with a side of rice pilaf and a Greek salad for a complete meal.
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Region: Turkish