These Patlicanli Lamb Kebabs from Niki Behjou are perfect for the barbecue this time of year, the aubergine retaining the moisture to avoid the often dry kebabs we all struggle with!
Patlıcanlı Kebabs
Delicious lamb kebabs with delicious aubergine to retain all the moisture
Ingredients
- 600 g minced lamb
- 1 large onion peeled, grated
- 1 tsp sweet paprika
- 1 tbsp ground cumin
- 1 ½ Niki’s Turkish Blend
- ½ tsp gluten-free baking powder
- ½ tbsp sea salt flakes
- 2 tbsp tomato purée
- 2 garlic cloves peeled and crushed
- 2 aubergines thick and long
- 5 tbsp olive oil
- a handful small red peppers or two red bell peppers sliced into bite-sized chunks
- a punnett cherry tomatoes
- a small bunch fresh parsley
Instructions
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Soak 4-5 wooden skewers in water for 10 minutes (or use metal skewers). In a bowl, mix the lamb with the onion, spices, baking powder and sea salt. Knead well until completely combined, then divide the mixture into 10- 12 balls (about 50g each). Cut the aubergines widthways into 2cm-thick slices (halve or quarter the slices if large). Brush the meatballs and aubergines with olive oil.
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Preheat a grill to high (or heat up the barbecue). Thread a slice of aubergine onto a skewer followed by a meatball, repeat twice then finish with an aubergine slice, pushing to compress the meat between the aubergine. (There should be 3-4 meatballs on each skewer.) Repeat with the remaining 3-4 skewers.
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Once this is done, in a small bowl dissolve the tomato purée with a few tablespoons of boiling water and the crushed garlic, pour this into your baking tray. Place your skewers on top and arrange the red peppers and cherry tomatoes around the skewers so they act as a border.
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Put under the hot grill and cook for 15-20 minutes (checking on them halfway) until the aubergine starts to feel soft and the kebabs are golden and cooked through, the juices run clear and there are no pink bits in the middle. Serve immediately with a fresh scattering of chopped parsley and Niki’s Turkish Blend.