Patlıcanlı Köfte Kebabı (Aubergine and Minced Lamb Kebabs)
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Ingredients
- 500 g lamb mince
- 1 onion
- 2 garlic cloves
- 1 tsp turkish red pepper flakes (pul biber)
- 1 tsp ground cumin
- 2 aubergines
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 406 kcal
- Protein
- 25.1 g
- Carbohydrate
- 7.3 g
- of which sugars
- 5.5 g
- Fat
- 29.8 g
- of which saturates
- 11.6 g
- Fibre
- 4.6 g
- Salt
- 0.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the lamb mince, grated onion, garlic cloves, pul biber, ground cumin and flat-leaf parsley in a bowl, season, and shape into 8 thick sausage-shaped kebabs around metal skewers.
- 2
Slice the aubergines lengthways into thin ribbons and brush with the olive oil.
- 3
Heat a griddle pan or barbecue until very hot and cook the lamb kebabs for 8-10 minutes, turning, until charred outside and cooked through with no pink remaining.
- 4
Griddle the aubergine ribbons alongside for 2-3 minutes each side until soft and striped with char lines.
- 5
Wrap each lamb kebab in a ribbon of grilled aubergine to serve.
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