Middle_Eastern
Middle Eastern - Grills and Kebabs
Zaalouk Grilled Kebab
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 600g lamb shoulder, cut into 2.5cm cubes
- • 2 small firm aubergines, cut into 2.5cm rounds
- • 3 tbsp olive oil
- • 1 tbsp tomato paste
- • 1 tsp ground cumin
- • 2 cloves garlic, crushed
- • 1 tsp salt
Preparation Steps
1
Phase 1
Salt the aubergine rounds and let sit 20 minutes, then pat dry.
2
Phase 2
Whisk the oil with the tomato paste, cumin, garlic, and salt; coat the lamb in half and reserve the rest for basting.
3
Phase 3
Thread the lamb and aubergine alternately onto skewers.
4
Phase 4
Cook over medium-hot coals, turning and basting, for 12 to 15 minutes until the aubergine is creamy and the lamb is done.
5
Phase 5
Serve with garlic yogurt, mint leaves, and flatbread.