Spiced Lamb and Eggplant Kebab with Sumac Onions

Ingredients

• lamb mince (20% fat)500g
• eggplant2 medium
• red onion1 large
• sumac1 tbsp
• garlic cloves, minced3
• ground cumin1 tsp
• Aleppo pepper flakes1 tsp
• dried oregano1 tsp
• salt1 tsp
• black pepper½ tsp
• olive oil3 tbsp
• flatbreads (lavash or pide)4 pieces
• fresh parsley, chopped¼ cup
• lemon juice1 tbsp

Directions

1. 1

   In a large bowl, combine the lamb mince with garlic, cumin, Aleppo pepper, oregano, salt, and black pepper. Knead the mixture with your hands for 2 minutes until tacky and well combined. Cover and refrigerate for 20 minutes to let the flavors meld.

2. 2

   Meanwhile, slice the eggplants into 1cm-thick rounds. Brush both sides with 2 tablespoons of olive oil and season lightly with salt. Prepare your grill or griddle pan over high heat.

3. 3

   Thread the lamb mixture onto metal skewers (or use your hands to shape long, flat kebabs if using wooden skewers). Grill the kebabs for 4–5 minutes per side, until nicely charred and cooked through. At the same time, grill the eggplant slices for 3 minutes per side until tender and smoky.

4. 4

   While the meat and eggplant cook, thinly slice the red onion into half-moons. In a small bowl, toss the onion with sumac and lemon juice; set aside to slightly pickle.

5. 5

   Warm the flatbreads on the grill for 30 seconds per side. To serve, lay a piece of flatbread on each plate, top with a few eggplant slices and a skewer of lamb. Remove the meat from the skewer, scatter over the sumac onions, and finish with a sprinkle of fresh parsley and a final drizzle of olive oil.