Here we combine baharat, a traditional Arabic spice blend, with olive oil, lemon, garlic and tomato paste to make it into a savory rub to flavor lamb-and-vegetable kebabs.

Bruce Aidells
Source: EatingWell Magazine, July/August 2011
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Ingredients

Baharat (Turkish Spice Paste) & Lamb
Kebabs

Directions

Instructions Checklist
  • To prepare spice paste & marinate lamb: Combine 2 tablespoons oil, lemon juice, paprika, tomato paste, garlic, oregano, 1 teaspoon salt, pepper, cumin, coriander, cayenne to taste, cinnamon and allspice in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl and set aside. Add lamb to the remaining spice paste and stir until well coated. Cover and refrigerate for at least 2 hours or up to 1 day.

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  • To prepare kebabs: Preheat a gas grill to medium-high heat or prepare a medium-high-heat fire in a charcoal grill.

  • Lay eggplant slices on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 15 minutes.

  • Meanwhile, thread the lamb and onion alternately onto skewers.

  • Rinse the eggplant and pat dry with paper towels. Thread horizontally onto skewers (through the skin) so the eggplant will lie flat on the grill. Stir 1/4 cup oil into the reserved spice paste in the small bowl; brush the mixture all over the eggplant.

  • Place the lamb kebabs in the center, hotter part of the grill. Place the eggplant kebabs around the outside, cooler part of the grill. (Grill the kebabs in two batches if necessary.) Grill the lamb, turning every 2 to 3 minutes, until the meat is nicely browned on the outside, but still a little pink in the center, 10 to 12 minutes total. Grill the eggplant, turning once or twice, until soft and browned on both sides, 9 to 11 minutes total. Remove to a clean large serving platter. Serve with lemon wedges.

Tips

Make Ahead Tip: Marinate lamb (Step 1) for up to 1 day.

Equipment: 10 to 12 (12-inch) skewers

Note: Paprika labeled “Hungarian” is worth seeking out for this recipe because it delivers a fuller, richer flavor than regular paprika. Find it at well-stocked supermarkets, specialty-foods stores or online at penzeys.com.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

249.8 calories; protein 17g 34% DV; carbohydrates 9.8g 3% DV; exchange other carbs 0.5; dietary fiber 2.5g 10% DV; sugars 3.7g; fat 16g 25% DV; saturated fat 3.4g 17% DV; cholesterol 50.6mg 17% DV; vitamin a iu 523.5IU 11% DV; vitamin c 7.1mg 12% DV; folate 29.9mcg 8% DV; calcium 27.8mg 3% DV; iron 1.5mg 8% DV; magnesium 27mg 10% DV; potassium 353.1mg 10% DV; sodium 493.6mg 20% DV; thiamin 0.1mg 13% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/18/2013
i did this dish a little different than suggested; i used the marinade as specified and loved the flavors! i skewered the kebabs with green peppers and onion then brushed the eggplant rounds with oil and grilled. i stacked them with fresh tomato & mozzarella rounds topped with balsamic vinegrette and served with basmati rice & sauteed mushrooms onions & peppers. turned out great! Read More
Rating: 1 stars
10/29/2011
disappointing! I followed the recipe (really!) and the eggplant was dry and tasteless and a horrible texture. I've been an EW subscriber for years we give it as Xmas presents this is the first really bad recipe we've done! I've now added tomatoes vegetable broth and am turning the eggplants into a eggplant stew! So sad! Pros: great spice mix Cons: the eggplants were dry and tasteless Read More