Recipe
Urfa Kebab
Ուրֆա քյաբաբ
Pair with Areni
Ingredients
1½ lb (680g) ground beef (preferably with an 80/20 meat/fat ratio)
½ yellow onion, finely diced
2 tsp kosher salt, plus more for seasoning
¼ tsp ground black pepper
¼ tsp ground allspice
¼ tsp crushed dried red pepper
4 Japanese or Italian eggplants (about 1 lb [455g] total)
1 Tbsp sunflower or other neutral oil
6 wooden skewers
Instructions
Preheat oven to 350°F (180°C).
Lightly oil a roasting pan or half-sheet pan.
In a large mixing bowl, combine beef, onion, 1½ tsp salt, pepper, allspice, and red pepper. Mix meat until the spices are evenly incorporated and meat feels tacky.
Slice eggplants crosswise into 24 pieces about 1 in (2.5 cm) thick. Season with ¼ tsp salt and lightly coat with oil.
Roll meat into 18 pieces about the size of large golf balls. In alternating layers, beginning and ending with the eggplant, thread eggplant rounds and meatballs onto the skewers, using 3 meatballs and 4 eggplant pieces per skewer. Press gently down on the meatballs so they are the same thickness as the eggplant rounds.
Place the skewers in the pan and season with remaining ¼ tsp salt. Cover pan with foil and bake until the eggplant is very tender when pierced with a fork, 40 - 45 minutes.
Remove pan and turn the oven to broil. Uncover pan and broil to crisp up the tops of the kebabs. Serve on or off skewers.
