Ingredients with Measurements:
- 1 lb ground lamb
- 1 large eggplant
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Peel eggplant and cut into small cubes. Place in a colander and sprinkle with salt. Let sit for 10 minutes to remove excess moisture.
3. In a large bowl, mix together ground lamb, chopped onion, minced garlic, paprika, cumin, salt, and black pepper.
4. Thread lamb mixture onto skewers, alternating with eggplant cubes.
5. Brush skewers with olive oil and place on the grill. Cook for 8-10 minutes, flipping occasionally, until lamb is cooked through and eggplant is tender.
6. In a small bowl, mix together plain yogurt, chopped parsley, chopped mint, and a pinch of salt.
7. Serve grilled kebabs with yogurt sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 8g
Protein: 23g
Substitutions for ingredients:
- Ground beef or chicken can be substituted for ground lamb.
- Zucchini or bell peppers can be substituted for eggplant.
- Dried parsley and mint can be substituted for fresh.
Variations:
- Add diced tomatoes to the yogurt sauce for a fresh twist.
- Serve kebabs over a bed of rice or with pita bread.
- Top kebabs with crumbled feta cheese for added flavor.
Tips and tricks:
- Soak skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Use a meat thermometer to ensure lamb is cooked to a safe internal temperature of 160°F.
- If using a grill pan, make sure to brush with oil 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 kebabs in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve kebabs on a platter with yogurt sauce on the side. Garnish with fresh herbs.
Garnishes:
Fresh parsley and mint can be used as a garnish.
Pairings:
This dish pairs well with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted carrots and potatoes
- Greek salad
- Tzatziki dip with pita bread
Troubleshooting advice:
- If eggplant is too watery, pat dry with a paper towel before skewering.
- If lamb mixture is too dry, add a splash of olive oil to the mixture before skewering.
- If kebabs are sticking to the grill, brush with more oil.
Food safety advice:
- Make sure to cook lamb to a safe internal temperature of 160°F.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Alinazik kebab is a traditional Turkish dish made with grilled lamb and eggplant. It is typically served with a yogurt sauce and is popular in the southeastern region of Turkey.
Flavor profiles:
This dish has a savory and slightly smoky flavor from the grilled lamb and eggplant. The yogurt sauce adds a tangy and refreshing element.
Serving suggestions:
Serve kebabs on a platter with yogurt sauce on the side. Pair with a side of roasted vegetables or a simple salad.
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Region: Turkish