Adana Style Spicy Lamb Skewers with Smoked Eggplant Puree

Instructions

1. 1

   Preheat oven to 400°F (200°C). Pierce eggplants several times with a fork and place on a baking tray. Roast for 45-60 minutes, or until skins are charred and flesh is very soft. (Duration: 60)

   ~60 min
2. 2

   While eggplants roast, in a large bowl, combine ground lamb, red pepper flakes, Aleppo pepper, cumin, sumac, salt, and black pepper. Mix thoroughly with your hands until well incorporated. (Duration: 5)

   ~5 min
3. 3

   Once eggplants are roasted, let them cool slightly. Cut them in half lengthwise and scoop out the soft flesh into a food processor, discarding the skins. (Duration: 10)

   ~10 min
4. 4

   Add minced garlic, tahini, lemon juice, and 2 tablespoons of olive oil to the food processor with the eggplant. Process until smooth and creamy. Season with salt to taste. (Duration: 5)

   ~5 min
5. 5

   Divide the lamb mixture into 4 equal portions. Wet your hands and firmly press each portion onto wide metal skewers, shaping it into a long, flat patty. (Duration: 10)

   ~10 min
6. 6

   Preheat your grill to medium-high heat. Grill the lamb skewers for 4-6 minutes per side, or until cooked through and nicely charred. (Duration: 10)

   ~10 min
7. 7

   Transfer the grilled skewers to a platter. Drizzle with remaining 2 tablespoons of olive oil and garnish with chopped fresh parsley. Serve immediately with the smoked eggplant puree. (Duration: 0)