Turkish Lamb And Eggplant Kebabs Recipe
Turkish Lamb And Eggplant Kebabs is a succulent and tender meat preparation that is perfect for your dinner parties or even an informal get together at home. I am sure you will get hooked to this Turkish Lamb And Eggplant Kebabs recipe.
Ingredients
1 large or 2 small eggplant
Salt
2 onions
2 green peppers
1kg boneless lamb from the leg
MARINADE
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup red wine
1/2 cup chopped mint
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
Directions
Cut unpeeled eggplant into-tea cubes, sprinkle with salt and leave a colander for 30 minutes to dram.
Pat dry with paper towels.
Cut onions downward into quarters and separate into petals cut green pepper into squares.
Trim gristle and most of the fat from the lamb and the meat into 4cm cubes.
Combine marinade ingredients in a large bowl, add meat and eggplant safe and marinate, turning over several times, for 3-4 hours.
Drain, reserving marinade, and thread the lamb and eggplant cubes on skewers alternately with onion and green pepper.
Grill under a preheated griller or over hot coals, turning and brush several times with reserved marinade, for 8-10 minutes.
Serves 6.
Pat dry with paper towels.
Cut onions downward into quarters and separate into petals cut green pepper into squares.
Trim gristle and most of the fat from the lamb and the meat into 4cm cubes.
Combine marinade ingredients in a large bowl, add meat and eggplant safe and marinate, turning over several times, for 3-4 hours.
Drain, reserving marinade, and thread the lamb and eggplant cubes on skewers alternately with onion and green pepper.
Grill under a preheated griller or over hot coals, turning and brush several times with reserved marinade, for 8-10 minutes.
Serves 6.
