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 paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
For the Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special Equipment Needed:
- Grill or grill pan
Step-by-Step Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine ground lamb, breadcrumbs, parsley, mint, garlic, cumin, coriander, paprika, cayenne pepper, salt, and pepper. Mix well.
3. Thread the eggplant cubes and lamb mixture onto the skewers, alternating between the two.
4. Grill the kebabs for 8-10 minutes, turning occasionally, until the lamb is cooked through and the eggplant is tender.
5. While the kebabs are cooking, prepare the yogurt sauce by combining the yogurt, mint, parsley, lemon juice, salt, and pepper in a small bowl. Mix well.
6. Serve the kebabs hot with the yogurt 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:
- 4 servings
Nutritional information:
- Calories per serving: 390
- Fat: 23g
- Carbohydrates: 19g
- Protein: 27g
- Fiber: 5g
Substitutions for ingredients:
- Ground beef or chicken can be substituted for the lamb.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried herbs can be used instead of fresh herbs, but reduce the amount by half.
Variations:
- Add diced onion or bell pepper to the skewers for extra flavor and texture.
- Serve the kebabs over a bed of rice or quinoa.
- Use the yogurt sauce as a marinade for the lamb before grilling.
Tips and Tricks:
- Soak the wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overmix the lamb mixture or the kebabs will be tough.
- If using a grill pan, make sure it's well-oiled to prevent sticking.
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 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 yogurt sauce on the side.
- Garnish with additional fresh herbs or a sprinkle of paprika.
Pairings:
- Serve with a side of roasted vegetables or a simple salad.
Suggested Side Dishes:
- Roasted vegetables
- Greek salad
- Couscous
Troubleshooting Advice:
- If the lamb mixture is too wet, add more breadcrumbs to absorb the excess moisture.
- If the eggplant is not cooking through, microwave it for 1-2 minutes before skewering to soften it up.
Food Safety Advice:
- Make sure the lamb is cooked to an internal temperature of 160°F to ensure it's safe to eat.
- Keep raw meat separate from other ingredients to prevent cross-contamination.
Food History:
- Kebabs originated in the Middle East and have been a popular dish for centuries.
Flavor Profiles:
- The lamb is seasoned with warm spices like cumin and coriander, while the eggplant adds a slightly sweet and smoky flavor. The yogurt sauce is cool and refreshing with a tangy flavor from the lemon juice.
Serving Suggestions:
- Serve the kebabs as a main dish for a summer barbecue or as an appetizer for a Mediterranean-themed dinner party.
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Region: Turkish