Ingredients:
For the Kebab:
2 large sized eggplants
500g (1 lb) ground lamb or beef
1 small-sized onion, finely grated
2 cloves garlic, minced
Cumin-5g
smoked paprika-5g
Cinnamon-2.5g
black pepper-2.5g
Salt-2.5g
Fresh parsley, chopped-30g
Fresh mint, chopped-15g
For Serving:
Grilled tomatoes and peppers
Onion salad (sliced onion mixed with sumac and parsley)
Instructions:
In a large bowl, combine the ground meat, black tea seasoning, onion, garlic, cumin, paprika, cinnamon, black pepper, salt, parsley, and mint.
Prepare the Eggplants:
Lightly salt the eggplant slices and let them sit for 10-15 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.
Assemble the Skewers:
Take a small portion of the meat mixture and shape it into a flattened oval. Sandwich it between two slices of eggplant. Thread the eggplant and meat alternately onto the skewers.
Cook the Kebab:
Preheat a grill or grill pan over medium heat. Brush the skewers with a bit of olive oil to prevent sticking.
Grill the kebabs, turning occasionally, until the meat is cooked through and the eggplants are tender and lightly charred (about 10-15 minutes).
Prepare the Accompaniments:
While the kebabs cook, grill the tomatoes and peppers alongside them.
Make the onion salad by tossing sliced onions with sumac and parsley.
Arrange the eggplant kebabs on a platter with bulgur pilaf, grilled vegetables, and onion salad. Serve with warm flatbreads and enjoy!