Eggplant Kebob (OURFA KEBOB)
Delicious Armenian eggplant kebob,
The meat was marinated overnight with spices then arranged with eggplant pieces on skewers and barbecued first on hot charcoal then placed in pan with whole tomatoes , covered with aluminium foil and again slowly cooked until serving time.I always serve this tasty kebob with parsley sumach onion salad side dish, this time before serving I garnished around the kebobs the salad and served with other delicious side dishes,roasted peppers,humus, oven baked potatoes Enjoy.
Ingredients:/serves 6
1 kg. medium ground beef
1 teaspoon coarse sea salt
1 teaspoon all spice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Armenian hot red pepper flakes
8 thin and long medium- size eggplants
1 can whole tomatoes 796 ml. (use only tomatoes )
Parsley onion salad with sumac
Ingredients:
1 bunch of parsley finely chopped
1 large thinley sliced red onions
1 tablespoon sumac
1/2 teaspoon coarse sea salt
Mash sliced onions with salt using your hands,add chopped parsley and sumac ,mix all keep aside .
Preparation:
1.In a large bowl ,mix the meat with spices and salt mix with your hands cover and marinate overnight in fridge.
2.Divide the meat into 24 meatballs.
3.Cut each eggplant into 4 pieces 2cm. thick.
4.Arrange the meatballs and eggplant pieces on a stainless steel skewer ,starting and finishing with eggplant piece.
5.Barbeque the Kebobs until the eggplants are grilled and the meat is cooked.
6.Remove the kebobs from skewers ,and arrange into round pan ,add pieces of tomato, between and sides of the pan,cover with aluminium foil and place the pan on the BBQ. cook for about 1 hour 15 minutes until serving time.Or cook them in oven 325 degrees F.
Serve hot,
