Ingredients with Measurements:
- 1 large eggplant, cut into 1-inch cubes
- 1 pound ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 8 wooden skewers, soaked in water for 30 minutes
For the Tahini Sauce:
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/4 cup water
- 1 clove garlic, minced
- 1/2 teaspoon salt
Special equipment needed:
- Wooden skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the ground lamb, breadcrumbs, parsley, mint, garlic, cumin, coriander, salt, and black pepper. Mix well.
2. Add the eggplant cubes to the bowl and mix until the lamb mixture is evenly distributed.
3. Preheat a grill or grill pan to medium-high heat.
4. Thread the lamb and eggplant onto the skewers, alternating between the two.
5. Brush the skewers with olive oil.
6. Grill the skewers for 8-10 minutes, turning occasionally, until the lamb is cooked through and the eggplant is tender.
7. While the skewers are cooking, make the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, water, garlic, and salt until smooth.
8. Serve the skewers hot with the tahini sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- Makes 8 skewers, serves 4
Nutritional information:
- Calories per serving: 425
- Fat: 32g
- Carbohydrates: 15g
- Protein: 21g
- Fiber: 5g
- Sugar: 3g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the lamb
- Panko breadcrumbs can be used instead of regular breadcrumbs
- Dried parsley and mint can be used instead of fresh
- Ground ginger can be substituted for the ground coriander
Variations:
- Add diced onion or bell pepper to the skewers for extra flavor and color
- Serve the skewers over a bed of rice or quinoa for a complete meal
- Use the tahini sauce as a salad dressing or dip for vegetables
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning
- Make sure the lamb mixture is evenly distributed around the eggplant cubes to ensure even cooking
- Don't overcook the skewers, as the lamb can become dry and tough
Storage instructions:
- Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the skewers in the microwave or oven until heated through
Presentation ideas:
- Serve the skewers on a platter with the tahini sauce on the side
- Garnish with chopped fresh herbs or a sprinkle of paprika
Garnishes:
- Chopped fresh herbs
- Paprika
- Lemon wedges
Pairings:
- Serve with a side of roasted vegetables or a salad
Suggested side dishes:
- Roasted carrots
- Greek salad
- Grilled zucchini
Troubleshooting advice:
- If the lamb is sticking to the grill or grill pan, brush the skewers with more olive oil before cooking
- If the eggplant is not tender after grilling, cook the skewers for a few more minutes until the eggplant is soft
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 160°F to ensure it is safe to eat
- Wash hands and surfaces thoroughly before and after handling raw meat
Food history:
- Kebabs are a popular Middle Eastern dish that have been enjoyed for centuries
Flavor profiles:
- The lamb and eggplant are savory and slightly spicy, while the tahini sauce is creamy and tangy
Serving suggestions:
- Serve the skewers with a side of pita bread or naan for a complete meal
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Region: Middle Eastern