Gentle Al Kebabs With Fire Charred Eggplant And Yogurt Recipes

Steps:

• 1. If desired, set up the grill for grateless grilling. Preheat the grill to high.2. Place the lamb in a large bowl and mix in the onion, garlic, parsley, 1 teaspoon salt, the cumin, and 1/2 teaspoon pepper. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary it should be highly seasoned.3. Trim the ends off the eggplants and discard cut each eggplant crosswise into 1 1/2-inch rounds. Thread each round, through the cut sides, on a skewer, 4 to a skewer, spacing about 1 1/2 inches apart.4. Line a baking sheet with plastic wrap. Divide the meat mixture into 24 equal portions. Lightly wet your hands with cold water, then take one of the portions of meat and mold it around a skewer, between 2 eggplant rounds, making it as much as possible the same size and shape as the eggplant. Repeat with the remaining portions of meat so each skewer contains 4 eggplant rounds alternating with 3 portions of meat. Place each kebab as it is made on the prepared baking sheet (see Note).5. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, 12 to 16 minutes in all.6. Use a lavash to protect your hand as you slide the meat and eggplant off their skewers onto serving plates. If desired, trim away the charred eggplant skin before eating. Serve accompanied by lavash.Serves 4Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.

Steps:

• 1. Combine the lamb, onion, garlic, dill (if using), salt, cumin, and pepper in a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary.2. Line a baking sheet with plastic wrap. Divide the meat mixture into 4 equal portions. Lightly wet your hands with cold water, then mold each portion around a skewer to form a sausage about 11 inches long and 1 inch in diameter. Place each kebab as it is made on the prepared baking sheet. Cover and refrigerate the kebabs for 1 to 2 hours.3. Preheat the grill to high.4. When ready to cook, place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred on all sides and the flesh is soft, 20 to 30 minutes. Transfer the eggplants to a plate and let cool.5. Scrape off as much of the charred skin as possible (it's not necessary to remove every bit). Cut the eggplant into chunks and process in a food processor until puréed. Transfer to a bowl and stir in the garlic, 1 cup yogurt, 1 tablespoon lemon juice, 1 teaspoon salt, and the pepper. The purée should be quite loose add the remaining 1/4 cup yogurt as needed. Correct the seasoning, adding lemon juice, salt, and pepper to taste the mixture should be highly seasoned. Cover and set aside.6. If necessary, add 20 to 24 fresh coals to bump up the grill heat to high. If desired, set up the grill for grateless grilling.7. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all.8. Meanwhile, warm the eggplant purée on one side of the grill in an uncovered medium-size saucepan.9. Use a pita to protect your hand as you slide each sausage off its skewer onto a platter, then cut the sausages into 2-inch pieces. To serve, spoon the warmed eggplant purée into the center of 4 serving plates. Top each portion with 1/4 cup of the yogurt and arrange a cut-up sausage on the yogurt. Sprinkle with parsley and serve immediately with the pita.Makes 4 kebabs serves 4

Steps:

• 1. Combine the split peas and turmeric in a medium-size saucepan with water to cover. Bring to a boil over high heat, then reduce the heat to medium and simmer the peas, uncovered, until just tender but not mushy, 12 to 15 minutes you should be able to crush a properly cooked pea between your thumb and forefinger. Drain the peas in a colander and let cool.2. Grind the cooled peas to a coarse meal in a food processor. Stir the peas into the lamb in a large bowl along with the garlic, scallions, cilantro, ginger, 1 teaspoon salt, the cumin seeds, 1/2 teaspoon pepper, and 1/4 teaspoon cayenne, then knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt, pepper, or cayenne to the remaining mixture as necessary it should be highly seasoned. Cover and refrigerate the meat mixture for 1 hour.3. If desired, set up the grill for grateless grilling. Preheat the grill to high.4. Line a baking sheet with plastic wrap. Divide the meat mixture into 4 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold one portion of the mixture around the skewer to form a sausage about 10 inches long and 1 inch in diameter. Place each kebab as it is made on the prepared baking sheet (see Note).5. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all.6. Slide each sausage off its skewer onto a serving plate (if serving with naan, use it to protect your hand as you remove the sausages). Serve accompanied by sliced onion and lemon wedges.Makes 4 sausages serves 4 as an entréeNote: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.