Ali Nazik Grilled Kebab
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 2 large aubergines (about 700g)
- • 400g lamb shoulder, cut into 2cm cubes
- • 250g strained yogurt
- • 1 tbsp tahini
- • 2 cloves garlic, minced
- • 2 tbsp butter
- • 1 tomato, diced
- • 1 tsp Aleppo pepper flakes
- • 1/2 tsp salt
Preparation Steps
Grill the aubergines over hot charcoal, turning, until the skins blister and blacken, about 20 minutes.
Peel the aubergines, drain the flesh, then beat with yogurt, tahini, garlic, and salt until smooth.
Toss the lamb cubes with a pinch of salt and rest 15 minutes.
Thread the lamb onto skewers and grill over charcoal until browned outside and just pink inside.
Melt 1 tbsp butter in a pan and quickly toss the grilled lamb with the tomato and half the Aleppo pepper.
Spread the aubergine puree on a platter and pile the lamb on top.
Brown the remaining butter with the rest of the Aleppo pepper and drizzle over before serving.