Lamb and Eggplant kebabs-Sedzeli Kebab-Turkey
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Source: Barbecue Bible--Steve Raichlen
| 1 pound | ground lamb |
| ¼ | red onion, minced |
| 1 clove | garlic, minced |
| 3 tablespoons | Italian parsley, chopped |
| 1 teaspoon | salt |
| ½ teaspoon | ground cumin |
| ½ teaspoon | ground black pepper |
| 8 | eggplants, long slender Asian. |
| pita bread |
If desired, set up the grill for grateless grilling. Preheat the grill to high
Place the lamb in a large bowl and mix in the onion, garlic, parsley, 1 teaspoon salt, the cumin, and ½ teaspoon pepper. Knead and squeeze the mixture with your hands until thoroughly blended, 3-4 minutes.
Trim ends off the egg[plants 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 ½ inches apart.
Line a baking sheet with plastic wrap. Divide the meat mixture into 24 equal portions, Lightly wet your hands with cold water, the take one of the portions of meat and mold it around a skewer, between 2 eggplant rouns, making it as much as possible the same size and shape as the eggplant. Repeat with the remaining portions of meat so each sewer contains 4 eggplant rounds alternating with 3 portions of meat. Place each kebab as it is made on theprepared baking sheet
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.
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.
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