Lamb And Eggplant Kebabs Sedzeli Kebab Food
LAMB AND EGGPLANT KEBABS / SEDZELI KEBAB
Number Of Ingredients 9
Steps:
- 1. If desired, set up the grill for grateless grilling. Preheat the grill to high.2. Place the lamb in a large bowl and mix in the onion, garlic, parsley, 1 teaspoon salt, the cumin, and 1/2 teaspoon pepper. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary it should be highly seasoned.3. Trim the ends off the eggplants and discard cut each eggplant crosswise into 1 1/2-inch rounds. Thread each round, through the cut sides, on a skewer, 4 to a skewer, spacing about 1 1/2 inches apart.4. Line a baking sheet with plastic wrap. Divide the meat mixture into 24 equal portions. Lightly wet your hands with cold water, then take one of the portions of meat and mold it around a skewer, between 2 eggplant rounds, making it as much as possible the same size and shape as the eggplant. Repeat with the remaining portions of meat so each skewer contains 4 eggplant rounds alternating with 3 portions of meat. Place each kebab as it is made on the prepared baking sheet (see Note).5. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, 12 to 16 minutes in all.6. Use a lavash to protect your hand as you slide the meat and eggplant off their skewers onto serving plates. If desired, trim away the charred eggplant skin before eating. Serve accompanied by lavash.Serves 4Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.
Nutrition Facts : Nutritional Facts Serves
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- Slice the eggplants in circular shape, they shouldn’t be too thin as eggplant is an easily cooked vegetable. Wait them in salted water for 15 min. To remove its bitterness.
- Meanwhile, you can prepare the meatballs. Combine ground meat, grated onion, bread crumb and spices. Knead it to combine these well. Take a piece in your hand, if it doesn’t spread, it’s done. You can add a little more bread crumb if needed. Then take pieces as big as a walnut and first roll it in your hands then gently press on it to give it a flat shape. Repeat this until all ground meat finishes.
- Preheat the oven to 180 C. Drain the eggplant slices. Oil an oven tray and lay the eggplant slices and meatballs as you see in the picture. If you still have some eggplant slices at the end, you can place them in the empty places of the tray.
- Cut the tomatoes in half and place them in the tray with peppers, you can use them help the eggplant slices to stand still. Pour 4 tbsp olive oil on them and cook in the oven for 45 minutes. After this time, check if the eggplants are soft enough by inserting a fork on one of them. Cook 5 or 10 minutes more if needed. Put each eggplant-meatball combination on a service plate with a tomato and pepper and serve it hot.
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