Ingredients with Measurements:
- 1 lb ground lamb
- 1 large eggplant, cut into 1-inch cubes
- 1 red onion, cut into 1-inch pieces
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 8 skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a large bowl, combine the ground lamb, minced garlic, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mix well.
3. Divide the lamb mixture into 8 portions and shape each portion into a long sausage shape.
4. Thread the lamb sausage, eggplant cubes, and red onion pieces onto the skewers, alternating between the ingredients.
5. Brush the skewers with olive oil.
6. Place the skewers on the grill or grill pan and cook for 10-12 minutes, turning occasionally, until the lamb is cooked through and the vegetables are tender and slightly charred.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 22g
Carbohydrates: 9g
Protein: 20g
Substitutions for ingredients:
- Ground beef or ground chicken can be substituted for the ground lamb.
- Zucchini or bell peppers can be substituted for the eggplant.
- Yellow onion can be substituted for the red onion.
Variations:
- Add chopped fresh herbs, such as parsley or mint, to the lamb mixture for extra flavor.
- Serve the kebabs with a side of tzatziki sauce or hummus for dipping.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Cut the eggplant and red onion into similar-sized pieces to ensure even cooking.
- Don't overcook the lamb, as it can become dry and tough.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebabs in the microwave or oven until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with chopped fresh herbs, such as parsley or mint.
Garnishes:
Chopped fresh herbs, such as parsley or mint.
Pairings:
- Serve the kebabs with a side of rice or couscous.
- A simple green salad with a lemon vinaigrette would also pair well with the kebabs.
Suggested side dishes:
- Rice or couscous
- Green salad with a lemon vinaigrette
Troubleshooting advice:
- If the lamb is sticking to the grill or grill pan, brush it with a little more olive oil.
- If the vegetables are cooking too quickly, remove them from the skewers and finish cooking them separately.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw lamb to prevent cross-contamination.
Food history:
Kebabs are a popular Middle Eastern dish that typically consist of marinated meat and vegetables cooked on skewers.
Flavor profiles:
The lamb is seasoned with warm spices like cumin and coriander, while the eggplant and red onion add a slightly sweet and smoky flavor.
Serving suggestions:
Serve the kebabs with a side of rice or couscous and a simple green salad for a complete meal.
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Region: Turkish