Ingredients with Measurements:
- 4 medium-sized eggplants
- 1 pound ground lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 1/4 cup chopped dill
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Olive oil for brushing
Special equipment needed:
- Skewers
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the stem of each eggplant and slice them lengthwise into 1/2-inch thick pieces.
3. Brush the eggplant slices with olive oil and season with salt and pepper. Place them on a baking sheet and bake for 15 minutes or until tender.
4. In a large bowl, mix together the ground lamb, onion, garlic, breadcrumbs, parsley, mint, cilantro, dill, cumin, coriander, paprika, salt, and pepper.
5. Take a spoonful of the lamb mixture and place it on one end of an eggplant slice. Roll the eggplant around the filling and skewer it.
6. Repeat with the remaining eggplant slices and lamb mixture.
7. Brush the kebabs with olive oil and grill them over medium-high heat for 10-12 minutes or until the lamb is cooked through.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Oven: 400°F
Grill: Medium-high heat
Serving size:
This recipe makes 8 kebabs.
Nutritional information:
Calories: 270
Fat: 16g
Carbohydrates: 13g
Protein: 18g
Sodium: 290mg
Sugar: 5g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any combination of fresh herbs can be used in the filling.
Variations:
- Add chopped nuts or raisins to the filling for extra flavor and texture.
- Top the kebabs with a dollop of yogurt sauce before serving.
- Serve the kebabs over a bed of rice or with a side salad.
Tips and tricks:
- Make sure the eggplant slices are evenly sliced so that they cook evenly.
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- If the lamb mixture is too wet, add more breadcrumbs to thicken it.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the kebabs in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh herbs.
Garnishes:
Chopped parsley, mint, cilantro, or dill.
Pairings:
- Serve with a side of hummus or tzatziki sauce.
- Pair with a glass of red wine or a cold beer.
Suggested side dishes:
- Rice pilaf
- Grilled vegetables
- Greek salad
Troubleshooting advice:
- If the eggplant slices are too thin, they may fall apart when rolled around the filling.
- If the lamb mixture is too dry, add a splash of olive oil or a beaten egg to moisten it.
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 all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Kebabs originated in the Middle East and have been a popular dish for centuries. They are typically made with marinated meat that is skewered and grilled over an open flame.
Flavor profiles:
This dish is savory and aromatic with a combination of herbs and spices that complement the rich flavor of the lamb.
Serving suggestions:
Serve the kebabs as an appetizer or main course at a summer barbecue or Middle Eastern-themed dinner party.
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Region: Turkish