Sabrina Ghayour's lamb & aubergine kebabs recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sabrina Ghayour’ s lamb & aubergine kebabs recipe By Sabrina Ghayour - July 31, 2022 My two favourite ingredients are combined in this twist on a charcoal-grilled classic. Just ensure your aubergine is cooked and soft to the touch. I like to serve these on flatbread or tortillas so they absorb the juices for an added treat. Kris Kirkham SERVES 2-4 2 small-medium aubergines 500g minced lamb (20% fat) 1⁄2 tsp bicarbonate of soda 4 spring onions, thinly sliced from root to tip About 30g dill, finely chopped 4 tbsp tomato purée 1 tbsp garlic granules 1 tsp ground turmeric 2 tbsp olive oil Maldon sea salt flakes and freshly ground black pepper TO SERVE Flatbreads Parsley leaves Thinly sliced red onion Pul biber chilli flakes (see tip) Preheat the oven to 200C/180C fan/gas 6. Keeping the aubergines whole, stalk included, make four evenly spaced cuts in each one, without cutting all the way through to ensure they stay intact. Lay the aubergines in a roasting tin. Put all the other ingredients, except the oil, into a mixing bowl with a generous amount of salt and pepper. Using your hands, work them together for a couple of minutes until you have an evenly combined paste. Divide the meat mixture into eight equal portions, roll each into a ball and flatten gently. Brush the exposed flesh of the aubergines with the olive oil, then place a portion of meat mixture in between each cut until both aubergines are filled. Push a wooden or thin metal skewer (at least 26cm long) through the centre of each aubergine, from stalk to base, to hold everything in place, then roast for 30 minutes. Remove from the oven and, using a pastry brush, baste the aubergines with the pan juices. Turn them over and roast for another 20 minutes until the aubergine flesh is soft. Serve immediately with flatbreads, parsley, sliced onion and chilli flakes. TIP Pul biber chilli flakes (also known as Aleppo pepper) have a mild and slightly fruity flavour. They are available at Waitrose, amazon.co.uk and souschef.co.uk Now buy the book Persiana Everyday by Sabrina Ghayour will be published by Aster on 4 August, price £26. To order a copy for £22.10 with free UK delivery until 14 August, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved