Hungry Man
Senior Member
Eggplant Kebabs
View: https://youtu.be/PyBS76CxHmw
Ingredients:
Instructions:
Ingredients:
- 200 g leg of lamb (low fat)
- 600 g lamb flap (high fat)
- 1 kg eggplants (preferably thinner and long ones)
- 1 tsp black pepper
- 1 tsp chili flakes (optional)
- 2 tsp salt
- 1 tbsp butter
- 150 g green chilies
- 200 g tomatoes
Instructions:
- Cut the lamb meat to smaller pieces
- With a big chef knife or cleaver, chop the meat until it’s minced but a little bit chunky
- Season with salt and add 1 tsp black pepper and gently mix the spices to combine
- Let it rest in the fridge for about 30 minutes while preparing the other ingredients
- Cut the eggplants into about 4 – 5 cm (1.5 - 2 inch) pieces
- Soak the eggplants in salted water for 15 minutes to remove its bitterness.
- Pat dry the eggplants after 15 minutes
- Divide the minced lamb into pieces, slightly larger than walnuts
- Thread one piece eggplant onto skewers and then follow with a piece of minced lamb
- Repeat this until you have 4 pieces of minced lamb between 5 pieces of eggplants on the skewer
- Thread the green chilies and the tomatoes onto skewers
- Grill on charcoals or in the oven, rotate every 4-5 minutes once one side of the eggplants are nicely charred
- Repeat until the meat is charred but still juicy inside and the eggplants are cooked thorougly
- Brush the eggplants and the meat with soft butter and move to indirect heat for 3-4 minutes to finish the cooking
- Serve with the roasted chilies, tomatoes and lavash bread