Iraqi Lamb Kebabs

Name: Iraqi Lamb Kebabs with Baked Eggplants
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lamb mince; 1 Piece of Red onion; 2 Piece of Garlic cloves; 4 Grams of Coriander cumin powder; 2 Grams of White pepper; 2 Grams of Smoked sea salt; 2 Grams of Smoked paprika powder; 8 Grams of Marmite; 1 Tbsp of Vegetable oil; 2 Piece of Eggplant; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 200 Grams of Tomato passata; 100 ML of Water; 5 Grams of Brown sugar; 1 Piece of Vegetable stock cube; 4 Grams of Garlic onion powder; 15 Grams of Fresh parsley; 200 Grams of Labneh

with Baked Eggplants

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

Cals 853 · Prot 59 · Carbs 47 · Fat 54

Low Carb

40 min

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

Cals 853 · Prot 59 · Carbs 47 · Fat 54

Low Carb

Ingredients

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 11*15*

8 Grams

Vegetable oil

1 Tbsp

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 15*

1 Piece

Garlic onion powder

4 Grams

Fresh parsley

15 Grams

Labneh 4*

200 Grams

Allergens

*11 Gluten, *15 Celery, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3568 / 853
Fats (g)	54
of which saturated (g)	25.6
Carbohydrates (g)	47
of which sugars (g)	28
Fibers (g)	16.3
Proteins (g)	59.3
Salt (g)	3.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

3 Shape kebabs

Meanwhile, divide the lamb mix into 8 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.

4 Tomato sauce

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

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.