Ingredients with Measurements:
- 1 large eggplant, cut into 1-inch cubes
- 1 pound ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh lemon juice
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together ground beef, onion, garlic, cumin, paprika, coriander, cayenne pepper, salt, and pepper.
2. Add 1/4 cup of olive oil and mix well.
3. Take a handful of the meat mixture and shape it around a wooden skewer, leaving about 2 inches of the skewer exposed.
4. Thread a cube of eggplant onto the skewer, followed by another handful of the meat mixture.
5. Repeat until all the meat and eggplant are used up.
6. Preheat the grill or grill pan to medium-high heat.
7. Grill the kebabs for 8-10 minutes, turning occasionally, until the meat is cooked through and the eggplant is tender.
8. In a small bowl, mix together parsley, mint, and lemon juice.
9. Serve the kebabs hot with the herb and lemon mixture on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 25g
- Carbohydrates: 9g
- Protein: 22g
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of ground beef.
- Red onion can be used instead of white onion.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add chopped tomatoes and cucumber to the herb and lemon mixture for a refreshing salad.
- Serve the kebabs with tzatziki sauce for a creamy dip.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Make sure the eggplant cubes are evenly sized so they cook at the same rate as the meat.
- Don't overmix the meat mixture or the kebabs will be tough.
Storage instructions:
- Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the kebabs on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the kebabs on a platter with the herb and lemon mixture drizzled over the top.
- Garnish with additional fresh herbs and lemon wedges.
Pairings:
- Serve with a side of rice pilaf or grilled vegetables.
Suggested side dishes:
- Greek salad
- Hummus and pita bread
- Roasted potatoes
Troubleshooting advice:
- If the meat mixture is too dry, add a tablespoon of water or olive oil at a time until it reaches the desired consistency.
- If the eggplant is not cooking through, microwave it for 1-2 minutes before threading it onto the skewers.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
- Kebabs originated in the Middle East and have been a popular dish for centuries.
Flavor profiles:
- The kebabs are savory and slightly spicy, with a hint of sweetness from the grilled eggplant.
Serving suggestions:
- Serve with a cold beer or a glass of red wine.
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Region: Turkish