You Can Make Kebab at Home Easily 👍Pistachio Shish Kebab Over Alinazik 

I have realized that I haven’t made kebab for you for a while. Therefore, today I would like to make my favourite kebab combo which is Pistachio kebab served over a bed of Alinazik (eggplant mixed with yoghurt), as well as tips for making the perfect kebab at home!
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Pistachio Kebab
400 g single ground veal meat, rib or plate (for a more traditional kebap use 240 g veal+ 160g lamb)
1 tablespoon animal fat, skip if using lamb
1 medium onion
2 cloves of garlic
1 teaspoon salt
1 teaspoon black pepper
Half teaspoon red pepper flakes
A good handful of ground pistachio
A handful of pistachio, chopped, raw and shelled (you can find via the Amazon link above)
Alinazik, Charcoaled Aubergines with Yoghurt and Garlic
(Double the ingredients if serving all kebabs with Alinazik)
4 aubergines
4 cloves of garlic
2 tablespoons butter
4 tablespoons yoghurt
Salt, to taste
Red pepper flakes
Ground pistachio, to serve
Alternative serving,
Green Peppers
Tomatoes
Lavash
Onion with sumac
• To make the Alinazik, prick the aubergines with a knife. Since there is air in the aubergines they can burst when heated. This step is going to prevent that.
• If using a gas burner, place the eggplants directly over the heat. You can place them on a rack as well. It will make it easier to turn the aubergines but will take a little more time to cook.
• Cook until aubergines are completely tender and charred, turning occasionally. They will be cooked in 10-15 minutes. Check near the stem and bottom ends to see if they are done.
• If using an oven, Heat your oven to 250 C (480 F) on grill mode. Lay down the aubergines on a tray and place the tray into the oven. Position the tray in the second shelf from the top. Cook until aubergines are completely tender and charred, turning occasionally. They will be cooked in around 20-25 minutes. Check near the stem and bottom ends to see if they are done.
• Place the cooked aubergines in a large bowl and cover with a plate. Let them sweat for a couple of minutes. This will make it much easier to peel.
• Peel all the aubergines and chop the flesh with the garlic.
• Add the butter into a pan and melt it.
• After it melts add the aubergines and sauté for a minute.
• Then add the sauteed aubergines into the yoghurt and mix well. Alinazik is ready to serve. It is even perfect by itself.
• To make the kebab, put the metal skewer into freezer for a while before you use. It helps the kebab stick on the skewers easily. If using wooden skewers soak them in water for an hour to prevent burning.
• Place the onion and the garlic in a food processor and pulse 4 to 5 times. Be careful to pulse and not to chop continuously in order to prevent the onions from turning into a puree. This way, you will have finely diced onions that are still juicy inside.
• Combine the meat and the onion in a bowl.
• Season with salt, black pepper, red pepper flakes and add pistachios. Mix them well but don’t over-knead.
• Divide the mixture in four parts and mold each part onto separate skewers. Slowly push the meat mixture from top to the bottom with your fingers.
• Leave 4-5 cm gaps from the top and the bottom of the skewer. If the meat mixture separates from the skewer, place it in freezer for 15 minutes. Wetting your hands with cold water will help prevent stickiness.
• Kebab traditionally cooks on the barbecue, but I have a technique for you to create the same great taste at home using a cast iron pan. Heat your cast iron pan on high heat.
• When the pan is hot, place your skewers on the sides of the pan without touching any part touching the bottom. This way, the heat from the pan will cook them.
• Flip the skewers regularly and cook for 8-10 minutes. Add the tomatoes and peppers to the pan and roast to serve along.
Rest of the recipe is in the comments section ⬇️⬇️
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