Spicy Lamb and Eggplant Kebab with Smoky Yogurt
Tender lamb kofta, infused with aromatic spices and chili, are grilled alongside smoky eggplant. Served with a cooling, garlicky yogurt sauce, this dish offers a delightful balance of heat, savory notes, and refreshing tang.
Prep Time
75 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Finely grate the onion and squeeze out excess liquid. Mince the garlic and finely chop the parsley. In a large bowl, combine ground lamb, grated onion, minced garlic, chopped parsley, dried mint, cumin, coriander, red pepper flakes, salt, and black pepper. Mix thoroughly with your hands until well combined. Cover and refrigerate for at least 30 minutes.
~40 min - 2
Cut the eggplant into 1-inch thick rounds. Toss the eggplant rounds with 2 tablespoons of olive oil, salt, and pepper.
~5 min - 3
Preheat your grill to medium-high heat. While the grill heats up, form the lamb mixture into kofta shapes around the skewers. You should get about 6-8 kofta.
~10 min - 4
Grill the eggplant rounds for about 4-5 minutes per side, until tender and slightly charred. Remove from the grill and set aside.
~10 min - 5
Grill the lamb kofta for about 4-5 minutes per side, or until cooked through and nicely browned. Be careful not to overcook, as they can become dry.
~15 min - 6
While the kofta are grilling, prepare the smoky yogurt sauce. In a small bowl, whisk together the plain yogurt, remaining 1 tablespoon of olive oil, minced garlic, and smoked paprika. Season with a pinch of salt.
~5 min - 7
Serve the spicy lamb kofta immediately with the grilled eggplant and a generous dollop of the smoky yogurt sauce.
Tips
- For extra smoky flavor on the eggplant, you can lightly char them directly over a gas flame before grilling.
- Leftover kofta and eggplant can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the oven.
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