Ingredients with Measurements:
- 1 lb ground lamb
- 1 large eggplant, peeled and diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Special equipment needed:
- Skewers
- 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, eggplant, onion, garlic, parsley, mint, cumin, coriander, paprika, salt, and black pepper. Mix well.
3. Divide the mixture into 8 portions and shape each portion into a sausage shape around a skewer.
4. Brush the kebabs with olive oil.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until cooked through and browned on all sides.
6. Serve hot with your favorite sides.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
Makes 8 kebabs, serves 4
Nutritional information:
Calories: 280
Fat: 20g
Protein: 18g
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g
Sodium: 320mg
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Zucchini or bell peppers can be used instead of eggplant.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add chopped tomatoes to the mixture for a juicy twist.
- Use different spices for a different flavor profile.
- Make smaller kebabs for appetizers.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- Make sure the eggplant is diced small enough to cook through.
- If using a grill pan, make sure it is 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:
Reheat kebabs in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve kebabs on a platter with fresh herbs and lemon wedges.
Garnishes:
Garnish with chopped parsley or mint.
Pairings:
Serve with rice pilaf or a salad.
Suggested side dishes:
- Grilled vegetables
- Hummus and pita bread
- Tzatziki sauce
Troubleshooting advice:
- If the kebabs are falling apart, add breadcrumbs to the mixture to help bind it together.
- If the kebabs are not cooking through, lower the heat and cook for a longer period of time.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Sher Berinj Kebab is a traditional Persian dish that is typically made with lamb and eggplant.
Flavor profiles:
The kebabs are savory and slightly spicy with a hint of sweetness from the eggplant.
Serving suggestions:
Serve hot with your favorite sides and garnishes.
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Region: Iranian