Spicy Beef and Eggplant Kebab with Sumac Onions

Ingredients

• minced beef (20% fat)500g
• eggplant2 medium
• onion (grated)1 medium
• garlic cloves (minced)3
• red pepper flakes (pul biber)1 tsp
• ground cumin1 tsp
• salt1.5 tsp
• black pepper0.5 tsp
• flat-leaf parsley (chopped)3 tbsp
• lavash bread4 pieces
• plain yogurt200ml
• red onion (thinly sliced)1 large
• sumac2 tbsp
• lemon juice2 tbsp
• olive oil3 tbsp

Directions

1. 1

   Start by preparing the sumac onions: toss the sliced red onion with sumac, lemon juice, and a pinch of salt. Set aside to marinate while you make the kebabs—this quick pickle will brighten every bite.

2. 2

   Grate the onion into a bowl and squeeze out excess liquid. Combine with minced beef, garlic, pul biber, cumin, salt, black pepper, and parsley. Mix well with your hands for 2 minutes until the mixture feels sticky and cohesive.

3. 3

   Divide the meat into 8 equal portions. Shape each around a flat metal skewer or form into long, flat ovals if you don't have skewers. Press firmly so they hold together on the grill.

4. 4

   Slice the eggplant into 1cm rounds. Brush lightly with olive oil. Heat a grill or cast-iron pan over medium-high heat. Cook the eggplant slices for 3-4 minutes per side until charred and tender. Set aside.

5. 5

   On the same grill, cook the kebabs for 4-5 minutes per side, turning once, until nicely charred and cooked through. The fat from the beef will keep them juicy.

6. 6

   Warm the lavash bread on the grill for about 30 seconds per side. Spread a generous spoonful of yogurt down the center of each lavash, place two kebabs, some grilled eggplant, and a handful of sumac onions. Roll tightly and serve immediately.