Ingredients with Measurements:
- 1 lb ground lamb
- 1 large eggplant, cut into 1-inch cubes
- 1 red onion, cut into 1-inch cubes
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp chili flakes
- 1 tbsp olive oil
- Salt and pepper to taste
- Skewers
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a mixing bowl, combine ground lamb, minced garlic, cumin, coriander, paprika, chili flakes, salt, and pepper. Mix well.
3. Thread the lamb, eggplant, and red onion onto skewers, alternating between the three ingredients.
4. Brush the skewers with olive oil.
5. Place the skewers on the grill or grill pan and cook for 8-10 minutes, turning occasionally, until the lamb is cooked through and the eggplant and onion are tender.
6. Remove from the heat and let rest for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 10g
Protein: 28g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Zucchini or bell peppers can be used instead of eggplant.
- Red or yellow onions can be used instead of red onion.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the lamb mixture.
- Serve with a side of tzatziki sauce or hummus.
- Use the same spice mixture on chicken or beef skewers.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Cut the eggplant and onion into similar-sized pieces to ensure even cooking.
- Don't overcook the lamb, as it can become tough and dry.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a pan over medium heat until heated through.
Presentation ideas:
Serve the kebabs on a platter with a sprinkle of chopped fresh herbs and a drizzle of olive oil.
Garnishes:
Chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a side of rice or a Greek salad.
Suggested side dishes:
- Greek salad
- Rice pilaf
- Roasted vegetables
Troubleshooting advice:
- If the lamb is sticking to the grill or grill pan, brush with more olive oil.
- If the eggplant is not cooking through, cut into smaller pieces or cook for a few more minutes.
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:
Kebabs originated in the Middle East and have been a popular dish for centuries. They are typically made with marinated meat and vegetables that are grilled on skewers.
Flavor profiles:
This dish has a spicy and savory flavor profile, with hints of cumin, coriander, and paprika.
Serving suggestions:
Serve the kebabs with a side of tzatziki sauce or hummus for dipping.
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Region: Turkish