- Home
- Recipes
- Meat and poultry
- Lamb and beef kebabs with burnt aubergine
Lamb and beef kebabs with burnt aubergine
- Oded Oren
Published: October 24, 2022 at 2:43 PM
Save recipe
Makes 10
Easy
Prep: 20 mins
Cook: 10 mins
+ draining and chilling
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Charred aubergine flesh is mixed with lamb and beef mince to add delicious smokiness to these meaty kebabs, which are inspired by the food of Tel Aviv
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Lentil tabbouleh with halloumi
A star rating of 0 out of 5.0 ratings
Israeli salad
A star rating of 1 out of 5.1 rating
Cucumber and tomato salad
A star rating of 0 out of 5.0 ratings
Try these lamb and beef mince kebabs, then check out our adana kebabs, aubergine kebabs, beef kebabs and more kebab recipes.
This lamb and beef kebab recipe comes from Oded's book, OREN (£20, Hardie Grant).
Oded says: "In this recipe I’m using a mix of lamb and beef for a more subtle kebab, allowing the smokiness of the aubergine to shine through. You might be surprised by the difference the burnt aubergine makes: it is completely incorporated into the meat mixture – you might not even be able to see it – but it adds an incredible flavour. Because the kebabs can be fragile, letting them rest in the refrigerator before cooking will help them firm up and hold together."
Ingredients
Nutrition
-
1 medium aubergine
-
350g coarsely minced beef
-
150g coarsely minced lamb
-
2 garlic cloves
finely chopped
TO SERVE
-
tahini sauce
(see cook's tip below)
-
chopped salad
(see cook's tip below)
-
steamed basmati rice
Nutrition: Per serving
- kcal115
- fat7.8g
- saturates3.4g
- carbs0.8g
- sugars0.6g
- fibre0.9g
- protein10.1g
- salt0.47g
Ad
Method
-
step 1
Char the aubergine over an open flame (either directly over a gas hob or barbecue) on all sides for 10 mins or until the aubergine is completely scorched on the outside and soft on the inside. Allow the aubergine to cool enough so you can handle it, but don’t let it cool completely as it will be harder to peel.
-
step 2
Cut the stem off the aubergine, then peel off the charred skin and put the flesh into a sieve. Leave until most of the liquid has drained away, then chop it into large chunks.
-
step 3
Put the chopped aubergine in a bowl with the beef, lamb and garlic. Season with ¾ tsp sea salt flakes salt and ½ freshly ground pepper and mix until combined, then shape into patties or cylinder-shaped kebabs (about 50-60g each). Put the kebabs on a tray and chill for at least 3 hrs until firm.
-
step 4
Remove the kebabs from the fridge 20 mins before cooking. They are best cooked over a hot charcoal grill, but can also be cooked in a hot griddle pan.
-
step 5
Cook for 4-5 mins, turning a couple of times, until browned on the outside and heated through but still slightly pink in the middle. Serve with tahini, chopped salad and steamed basmati rice.
COOK'S TIP
You can use homemade or shop-bought tahini sauce – to make your own, see the recipe here.
Get the recipe for the chopped salad here.
Discover more great kebab recipes
Authors
Oded Oren
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue