Ali Nazik Kebab – Gaziantep Style

Preparation

1. 01

   Charring

   Pierce the eggplants in several places with a fork. Char directly over an open flame, under the broiler, or in a 220°C oven for 25-30 minutes, until completely charred on all sides.

2. 02

   Steaming and mashing

   Transfer the charred eggplants to a bowl, cover with plastic wrap or a lid, and let them steam for 15 minutes. Then peel off the skins, remove the stems, and drain excess liquid. Mash the eggplants with a fork or mortar and pestle until a purée consistency is reached.

3. 03

   Mixing

   In a bowl, whisk the strained yogurt with grated garlic, half a teaspoon of salt, and lemon juice until smooth. Add the mashed and drained eggplant purée to the yogurt mixture and fold until well combined. Let sit at room temperature.

4. 04

   Grilling / searing

   Toss the lamb cubes with olive oil, remaining salt, and black pepper. Heat a cast iron skillet or grill over high heat. Place the meat in a single layer and cook for a total of 10-12 minutes, until nicely browned on all sides. The centers may remain slightly pink; rest and serve.

5. 05

   Cooking the sauce

   In a small saucepan, melt the butter over medium heat. Add the tomato paste and cook for 1-2 minutes. Add the red pepper flakes and remove from heat.

6. 06

   serving

   Spread the eggplant-yogurt mixture on a serving plate using the back of a spoon to create a bed. Arrange the cooked lamb cubes on top. Drizzle with the buttery tomato sauce. Garnish with finely chopped parsley and red pepper flakes. Serve with warm pita or lavash.