Ingredients with Measurements:
- 2 medium eggplants, cut into 1-inch cubes
- 1 red onion, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch cubes
- 1 yellow bell pepper, cut into 1-inch cubes
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Wooden skewers, soaked in water for 30 minutes
For the Tahini-Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
- Water, as needed
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, salt, and pepper.
2. Add the eggplant, red onion, red bell pepper, and yellow bell pepper to the bowl and toss to coat with the marinade. Let sit for 30 minutes.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated vegetables onto the wooden skewers, alternating between eggplant, onion, and bell peppers.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
6. While the kebabs are grilling, make the tahini-yogurt sauce by whisking together Greek yogurt, tahini, lemon juice, minced garlic, salt, and pepper. Add water as needed to thin out the sauce to your desired consistency.
7. Serve the grilled eggplant kebabs with the tahini-yogurt sauce on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 225
- Fat: 17g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 6g
Substitutions for ingredients:
- You can substitute zucchini or yellow squash for the eggplant.
- You can use any color bell pepper you prefer.
- You can substitute regular paprika for smoked paprika.
Variations:
- Add cherry tomatoes to the kebab skewers for a burst of sweetness.
- Add a sprinkle of chopped fresh parsley or cilantro on top of the tahini-yogurt sauce for extra flavor.
- Add a pinch of cayenne pepper to the marinade for some heat.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Cut the vegetables into similar-sized pieces to ensure even cooking.
- Don't overcrowd the skewers, as this can cause the vegetables to cook unevenly.
Storage instructions:
- Store any leftover kebabs and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the kebabs, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
- To reheat the sauce, microwave it in 30-second intervals, stirring in between, until heated through.
Presentation ideas:
- Serve the kebabs on a large platter with the tahini-yogurt sauce on the side.
- Garnish with a sprinkle of chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of rice or quinoa for a complete meal.
- Pair with a crisp green salad for a lighter option.
Suggested side dishes:
- Mediterranean couscous salad
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the vegetables are cooking too quickly on the grill, move them to a cooler part of the grill or lower the heat.
Food safety advice:
- Make sure to soak the wooden skewers in water before using them to prevent them from burning on the grill.
- Use a meat thermometer to ensure the kebabs reach an internal temperature of 165°F before serving.
Food history:
- Kebabs are a popular Middle Eastern dish that typically consist of marinated meat and vegetables grilled on skewers.
Flavor profiles:
- The grilled eggplant kebabs have a smoky, slightly sweet flavor from the marinade and charred vegetables.
- The tahini-yogurt sauce adds a tangy, nutty flavor that complements the kebabs well.
Serving suggestions:
- Serve the kebabs and sauce with pita bread for a traditional Middle Eastern meal.
- Add a side of hummus and baba ghanoush for a complete mezze platter.
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Region: Middle Eastern