Ingredients with Measurements:
- 1 lb ground lamb
- 1 large eggplant
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut eggplant into 1/2 inch rounds and brush with olive oil.
3. Grill eggplant for 3-4 minutes on each side until tender and lightly charred. Remove from grill and set aside.
4. In a bowl, mix ground lamb, chopped onion, minced garlic, paprika, cumin, salt, and black pepper until well combined.
5. Divide lamb mixture into 8 portions and shape each portion around a skewer to create kebabs.
6. Grill kebabs for 4-5 minutes on each side until cooked through.
7. In a separate bowl, mix Greek yogurt, minced garlic, lemon juice, salt, and pepper until well combined.
8. To serve, place grilled eggplant rounds on a plate and top with a grilled kebab. Drizzle with garlic yogurt sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 370
- Fat: 27g
- Carbohydrates: 9g
- Protein: 22g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Zucchini or bell peppers can be used instead of eggplant.
Variations:
- Add chopped fresh herbs such as parsley or mint to the lamb mixture for added flavor.
- Serve with pita bread or rice.
Tips and tricks:
- Soak skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Make sure to oil the grill or grill pan before cooking to prevent sticking.
Storage instructions:
- Leftover kebabs and garlic yogurt sauce can be stored in separate airtight containers 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. Microwave garlic yogurt sauce for 30 seconds and stir before serving.
Presentation ideas:
- Serve on a bed of lettuce or with a side salad for added color and freshness.
Garnishes:
- Sprinkle with chopped fresh herbs such as parsley or mint.
Pairings:
- Serve with a glass of red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Grilled vegetables such as zucchini or bell peppers.
- Rice pilaf or couscous.
Troubleshooting advice:
- If the lamb mixture is too wet, add breadcrumbs to help bind it together.
- If the eggplant is not cooked through, place it back on the grill for an additional 1-2 minutes.
Food safety advice:
- Make sure to cook lamb to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Alinazik kebab is a traditional Turkish dish that originated in the southeastern region of Turkey.
Flavor profiles:
- The grilled lamb is seasoned with paprika and cumin, giving it a smoky and slightly spicy flavor. The garlic yogurt sauce adds a tangy and creamy element to the dish.
Serving suggestions:
- Serve with a side of Turkish tea or coffee for a traditional Turkish meal.
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Region: Turkish