Gentle Al Kebabs With Fire Charred Eggplant And Yogurt Recipes

LAMB AND EGGPLANT KEBABS / SEDZELI KEBAB

Steps:

• 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 4Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.

LAMB IN LAVASH / LYULYA KEBAB

Steps:

• 1. Place the lamb and onion in a food processor and process until the onion is ground very fine. Add the flour, chopped parsley, slivered basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and process briefly to combine. 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. Transfer to a large bowl, cover, and refrigerate for 20 minutes.2. If desired, set up the grill for grateless grilling. Preheat the grill to high.3. Line a baking sheet with plastic wrap. Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then mold each portion around a skewer to form a sausage about 12 inches long and 3/4 inch wide. Place each kebab as it is made on the prepared baking sheet (see Note).4. When ready to cook, if not using the grateless grill method, generously oil the grate. Arrange the kebabs as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned on both sides and cooked through, 6 to 8 minutes in all.5. Remove the kebabs to a platter and arrange the lavash in one layer on the grill grate. Grill just until warm and pliable, about 20 seconds per side. Remove from the grill and cut into 5 3 4 inch strips.6. Use a strip of lavash to protect your hand as you slide each sausage off its skewer onto a platter. Cut each sausage into three 4-inch pieces. Wrap each piece, along with a whole basil leaf and a sprig of parsley, in a strip of lavash. Arrange the bundles on a serving platter and sprinkle with the sliced scallions and pomegranate seeds. Serve accompanied, if desired, by ground sumac.Makes 24 pieces serves 8 to 12 as an appetizer, 4 to 6 as an entréeNote: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.

GENTLE AL KEBABS WITH FIRE-CHARRED EGGPLANT AND YOGURT

Steps:

• 1. Combine the lamb, onion, garlic, dill (if using), salt, cumin, and pepper in a large bowl. 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.2. Line a baking sheet with plastic wrap. Divide the meat mixture into 4 equal portions. Lightly wet your hands with cold water, then mold each portion around a skewer to form a sausage about 11 inches long and 1 inch in diameter. Place each kebab as it is made on the prepared baking sheet. Cover and refrigerate the kebabs for 1 to 2 hours.3. Preheat the grill to high.4. When ready to cook, place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred on all sides and the flesh is soft, 20 to 30 minutes. Transfer the eggplants to a plate and let cool.5. Scrape off as much of the charred skin as possible (it's not necessary to remove every bit). Cut the eggplant into chunks and process in a food processor until puréed. Transfer to a bowl and stir in the garlic, 1 cup yogurt, 1 tablespoon lemon juice, 1 teaspoon salt, and the pepper. The purée should be quite loose add the remaining 1/4 cup yogurt as needed. Correct the seasoning, adding lemon juice, salt, and pepper to taste the mixture should be highly seasoned. Cover and set aside.6. If necessary, add 20 to 24 fresh coals to bump up the grill heat to high. If desired, set up the grill for grateless grilling.7. 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, 6 to 8 minutes in all.8. Meanwhile, warm the eggplant purée on one side of the grill in an uncovered medium-size saucepan.9. Use a pita to protect your hand as you slide each sausage off its skewer onto a platter, then cut the sausages into 2-inch pieces. To serve, spoon the warmed eggplant purée into the center of 4 serving plates. Top each portion with 1/4 cup of the yogurt and arrange a cut-up sausage on the yogurt. Sprinkle with parsley and serve immediately with the pita.Makes 4 kebabs serves 4