Grilled Kebab with Eggplant
This recipe is for grilled eggplant kebab, prepared at home in the oven instead of over charcoal. The confirmed ingredients from the description are 800 g meat, 200 g lamb tail fat, 1 onion, eggplant, parsley, tomatoes, onions for grilling, paprika, pepper, salt, and green bell pepper. The chef explains that the meat should be lean, and that the eggplant and onion are shaped and secured onto skewers, then turned until cooked and served hot.
A grilled meat kebab served with eggplant.
Like skewered grilled meat with roasted vegetables.
Grill the kebab and eggplant until well browned for the best taste.
Ingredients
- 800 g meat
- 200 g lamb tail fat
- 1 piece onion
- eggplant
- parsley
- tomatoes
- onions for grilling
- 1 teaspoon paprika
- 1 teaspoon pepper
- three-quarters tablespoon salt
- green bell pepper
- green bell pepper
- lean-meat kebab / Indian kebab / sfiha
- to moisten the hands while shaping water
- bread
- chicken kebab
Instructions
- Prepare the kebab at home in the oven instead of grilling it over charcoal.
- Place the eggplant on a skewer in the oven to shape it and give it a color between black and white.
- Put the meat into a mixing bowl in the oven or onto the work surface, then add the lamb tail fat, onion, paprika, salt, and pepper. Knead well by hand until cohesive.
- Moisten your hands with water while shaping the kebab pieces during preparation.
- Shape the eggplant pieces by hand into balls or small pieces, then secure them onto the skewer in the oven.
- Shape the onion pieces in the same way, then secure them onto the skewer in the oven.
- Arrange the kebabs, eggplant, and onion in a tray or on a skewer in the oven, then turn them once and turn them a second time until cooked through.
- Serve the kebab with the eggplant, onion, and tomatoes after cooking in the oven.