Iraqi Lamb Kebabs

with Baked Eggplants

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low-carb
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low-carb
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Instructions

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1 Mix kebab

Preheat the oven to 200°C/180°C fan. Peel and finely chop the red onion and garlic. Add the lamb mince, red onion, garlic, coriander cumin powder, a pinch of white pepper (spicy!), a generous pinch of smoked salt, the smoked paprika and marmite to a large bowl. Mix and refrigerate.

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2 Prep

Slice the eggplant into thin strips, lengthways - they should be around 0.5 cm thick. Place the eggplant slices onto a baking tray with a generous drizzle of oil and a pinch of salt. Bake for 15 min or until starting to soften. Use multiple trays.

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3 Shape kebabs

Meanwhile, divide the lamb mix into 8/12/16 portions, then shape each portion into kebabs. Place the kebabs onto a second, oiled baking tray. Gently press the top of each kebabs with the back of a spoon until approximately 1 cm thick. Roast for 8-10 min or until cooked through.

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4 Tomato sauce

Meanwhile, boil the measured water. In a jug or bowl, add the tomato passata, boiled measured waterbrown sugar, crumbled stock cube and garlic onion powder. Whisk until everything has dissolved.

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5 Prep parsley

Finely chop the parsley (reserve some for garnish). Once the eggplant is cooked, layer the pieces in a baking dish with the tomato sauce and fresh parsley, starting with a layer of tomato sauce. Bake for 10 min.

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6 Serve

Divide the eggplant bake between plates and garnish with the remaining parsley. Finish with a spoon of labneh. Serve the kebabs alongside.

Tips for fussy eaters

Go easy on the white pepper!

Pro tip

Marinate the kebabs for up to 24 hours in advance.

These mildly seasoned kebabs are served with layered eggplants in a tomato sauce and topped with creamy labneh.

Cooking Time: 40 min

Cals 698 · Prot 49 · Carbs 52 · Fat 39

Gluten-Free

Ingredients

Number of people

Kebabs

Lamb mince 350 Grams
Red onion 1 Piece
Garlic cloves 2 Piece
Coriander cumin powder 4 Grams
White pepper 2 Grams
Smoked sea salt 2 Grams
Smoked paprika powder 2 Grams
Marmite 8 Grams
Vegetable oil 1 Tbsp

Eggplant

Eggplant 2 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Tomato passata 200 Grams
Water 100 ML
Brown sugar 5 Grams
Vegetable stock cube 1 Piece
Garlic onion powder 4 Grams
Fresh parsley 15 Grams
Labneh 200 Grams

These mildly seasoned kebabs are served with layered eggplants in a tomato sauce and topped with creamy labneh.

Cooking Time: 40 min

Cals 698 · Prot 49 · Carbs 52 · Fat 39

Gluten-Free

Instructions

photo

1 Mix kebab

Preheat the oven to 200°C/180°C fan. Peel and finely chop the red onion and garlic. Add the lamb mince, red onion, garlic, coriander cumin powder, a pinch of white pepper (spicy!), a generous pinch of smoked salt, the smoked paprika and marmite to a large bowl. Mix and refrigerate.

photo

2 Prep

Slice the eggplant into thin strips, lengthways - they should be around 0.5 cm thick. Place the eggplant slices onto a baking tray with a generous drizzle of oil and a pinch of salt. Bake for 15 min or until starting to soften. Use multiple trays.

photo

3 Shape kebabs

Meanwhile, divide the lamb mix into 8/12/16 portions, then shape each portion into kebabs. Place the kebabs onto a second, oiled baking tray. Gently press the top of each kebabs with the back of a spoon until approximately 1 cm thick. Roast for 8-10 min or until cooked through.

photo

4 Tomato sauce

Meanwhile, boil the measured water. In a jug or bowl, add the tomato passata, boiled measured waterbrown sugar, crumbled stock cube and garlic onion powder. Whisk until everything has dissolved.

photo

5 Prep parsley

Finely chop the parsley (reserve some for garnish). Once the eggplant is cooked, layer the pieces in a baking dish with the tomato sauce and fresh parsley, starting with a layer of tomato sauce. Bake for 10 min.

photo

6 Serve

Divide the eggplant bake between plates and garnish with the remaining parsley. Finish with a spoon of labneh. Serve the kebabs alongside.

Tips for fussy eaters

Go easy on the white pepper!

Pro tip

Marinate the kebabs for up to 24 hours in advance.

Ingredients

Number of people

Kebabs

Lamb mince 350 Grams
Red onion 1 Piece
Garlic cloves 2 Piece
Coriander cumin powder 4 Grams
White pepper 2 Grams
Smoked sea salt 2 Grams
Smoked paprika powder 2 Grams
Marmite 8 Grams
Vegetable oil 1 Tbsp

Eggplant

Eggplant 2 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Tomato passata 200 Grams
Water 100 ML
Brown sugar 5 Grams
Vegetable stock cube 1 Piece
Garlic onion powder 4 Grams
Fresh parsley 15 Grams
Labneh 200 Grams
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