Lamb and beef patties threaded on skewers between thick eggplant rounds and grilled, served over lavash with charred tomatoes and peppers. A high-protein main.
Ingredients
Instructions
- 1
Cut the eggplants, skin on, into 3 cm thick rounds, sprinkle with 3 g of the salt, leave for 20 minutes and pat dry.
- 2
Grate the onion and squeeze out the juice. Knead the lamb and beef with the onion, remaining salt, red pepper flakes and black pepper for 5 minutes.
- 3
Shape the meat into flat patties the same width as the eggplant rounds.
- 4
Thread long skewers with alternating eggplant rounds and patties, and brush the cut sides of the eggplant with the sunflower oil. Put the tomatoes and peppers on separate skewers.
- 5
Grill over hot charcoal or under the oven grill at 230 °C for 20-25 minutes, turning occasionally, until the eggplant is soft and the meat cooked through; char the tomatoes and peppers for 10-12 minutes.
- 6
Warm the lavash on the grill for the last minute and lay it on a platter. Slide the kebabs off the skewers onto the bread with the charred tomatoes and peppers and serve hot.
Nutrition
Per serving
| Calories | 479 kcal |
|---|---|
| Protein | 26 g |
| Carbs | 29 g |
| Fat | 29 g |
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