Lamb, eggplant and pepper kebabs with yogurt sauce
4 servings
30 minutes
Lamb skewers with eggplants and peppers in yogurt sauce are a harmony of flavors that combines the tenderness of meat, the smoky aroma of vegetables, and the refreshing tang of yogurt sauce. The roots of this dish trace back to the traditions of Eastern and Mediterranean cuisine, where meat and vegetables are cooked over an open flame to reveal their rich taste. A marinade with cumin and olive oil adds depth to the meat, while colorful peppers and eggplants give the skewers an appetizing texture. Grilled, they acquire a caramelized hue, and the spiced yogurt sauce perfectly complements this palette, making the flavor richer. It is an ideal dish for summer evenings outdoors, served hot alongside fresh herbs and bread.
1
Preheat the grill or barbecue.
2
In a bowl, mix the chopped meat, cumin, salt, pepper, and olive oil. On skewers, alternately thread the meat, pieces of eggplant, cherry tomatoes, and pieces of peppers.
- Lamb: 1 kg
- Ground cumin: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
- Eggplant: 1 piece
- Red sweet pepper: 1 piece
- Yellow sweet pepper: 1 piece
- Cherry tomatoes: 200 g
3
Brush the skewers with oil, season with salt and pepper. Grill for about 12-15 minutes, turning until the meat is cooked. Serve with yogurt sauce.
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
