Ali Nazik Kebab

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Preparation info

  • Difficulty

    Medium

  • Serves

    2

Appears in

The Real Greek

The Real Greek

By Tonia Buxton

Published 2016

  • About

‘This southern Turkish speciality is a feast for all the senses. Smoky aubergine and garlicky yoghurt purée are topped with tender lamb. Enjoy this delicious kebab served with roasted or chargrilled vegetables and plain rice.’

Ingredients

For the eggplant and yoghurt purée

  • 4 medium aubergines
  • 250 g thick whole-milk yoghurt (i.e. Fage brand)
  • 2 cloves of garlic, crushed and finely diced

For the lamb stew

  • 200 g lean diced lamb or minced meat of your choice
  • 1 onion, chopped
  • 2 tsp. red pepper paste or 1 tsp. dried chilli flakes (optional)
  • 1 tbsp. tomato purée

For the roasted vegetables

  • 3 tomatoes, quartered
  • 1 each of green, yellow and red pepper, deseeded and quartered
  • 1 onion, quartered, root intact
  • Olive oil, for cooking
  • Freshly chopped flat-leaf parsley or oregano to garnish
  • Sea salt and freshly ground black pepper

Method

  • Prepare the eggplants: place directly over an open flame on the burner or in a hot griddle pan set over a medium heat and dry roast or chargrill for 15-20 minutes, turning occasionally, until all sides are cooked evenly and the skin is nicely charred, the flesh soft.
  • Transfer to a colander to cool then peel and discard the skins, leaving the flesh in the colander to drain its bitter juices. Squeeze the flesh gently to help drain as much water as possible.
  • Chop the eggplant, mix in the garlic, season with salt and pepper, cover and set aside until required.
  • Meanwhile prepare the vegetables: spread the onions, tomato and peppers in a large tray, drizzle with olive oil, season well with salt and pepper and roast in a preheated oven 200°C (180°C fan) / Gas 6 for 25-30 minutes. For the lamb stew, heat 1 tbsp. olive oil in a wide heavy pan, add the onion and lamb and stir – fry for 5 minutes or until the lamb has browned and the onions softened.
  • Add the red pepper paste or chilli (optional) and tomato purée with 2 tbsp water. Mix well, reduce the heat, cover and simmer for 20 minutes or until the lamb is tender.
  • Just before serving, heat 1 tbsp. olive oil in a pan and gently reheat the eggplant purée. Remove from the heat and stir in the yogurt. Season to taste.
  • Spread the eggplant and garlic purée onto two shallow plates, top with the tender meat and sauce, scatter with fresh chopped herbs.