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Lamb and Eggplant Kebabs / Sedzeli Kebab |
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Serves: 4 Print this RecipeTURKEY Special Equipment: 8 flat, wide, long, metal skewers This colorful skewer is one of the most popular kebabs in Turkey, and given the mild, sweet flavor of Turkish eggplants, it’s easy to see why. As the kebabs cook, the eggplant absorbs the lamb juices, creating one luscious combination. Another plus for health-conscious eaters is the high proportion of vegetables to meat. Choose eggplants that are rather long and narrow: Asian eggplants work well. Serve these kebabs with Onion Relish with Pomegranate Molasses and Turkish Radish Salad. 1 pound ground lamb 1/4 cup red onions, minced 1 clove garlic, minced 3 tablespoons parsley, finely chopped fresh Italian (flat-leaf) 1 teaspoon salt, or more to taste 1/2 teaspoon cumin, ground 1/2 teaspoon black pepper, freshly ground, or more to taste 8 eggplant, Asian or other long slender eggplants (each 6 to 7 inches long and 1 1/2 inches wide) Pita bread or lavash, for serving 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 4 Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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