Walnut Lamb Kebab with Eggplant Walnut Puree

    Ingredients

    For the Lamb Kofta
    1 lb. ground lamb (20% fat)
    1/2 cup chopped California walnuts
    1/2 cup grated white onion
    1 tbsp. minced garlic
    3 tbsp. freshly chopped mint
    1 tbsp. sumac
    1/2 tbsp. cumin (whole, toasted, ground)
    1/2 tbsp. coriander (whole, toasted, ground)
    1 tsp. black pepper (whole, toasted, ground)
    1 tbsp. Worcestershire
    2 tsp. sea salt
    For the Smoked Eggplant & Walnut Puree
    3 medium-sized eggplants
    1/2 cup walnut paste (California walnuts ground to a paste)
    1/4 cup freshly squeezed lemon juice
    1 1/2 tsp. chopped garlic cloves
    1/2 tsp. ground Aleppo pepper
    2 tbsp. extra virgin olive oil
    1/2 cup chopped Italian parsley
    For the Salad Wraps
    1 large head butter leaf lettuce (approx. 18 leaves seperated and trimmed into 8 cm diameter cups)
    1 bunch mint
    1 bunch Italian parsley
    1 cup Greek low-fat yogurt
    1 cup halved cherry tomatoes
    1 cup pomegranate seeds

    Description

    Get the grill fired up for this exotic kebab treat!

    Preparation

    For the Lamb Kofta

    In clean container, combine all kofta ingredients, making sure to mix well until mixture is slightly pasty in texture. Cover and refrigerate for 30 minutes up to 2 hours to marinate. Preheat chargrill to 285-315 °C.

    Remove from refrigerator. Portion 100 g balls. Using a Turkish flat sword, wrap meat balls and slowly work the meat ball down the sword to form a sausage around the sword about 10 cm in length. Repeat with remaining meat balls. Yield: approx. 6 skewers.

    Grill kofta, about 3-4 minutes each side, until well done. Remove from grill and set aside and keep warm.
     

    Smoked Eggplant & Walnut Puree

    Preheat oven to 180 °C. Prick eggplants, then char the outsides over flames until they’re black.

    Roast in the oven for 1-1½ hours until centers of the eggplants are fully cooked or soft. Cool and then scoop out the pulp.

    Combine the rest of the ingredients in a food processor and puree with the eggplant. Season to taste with sea salt. Garnish with additional olive oil, sumac, and toasted, chopped walnuts.

    Assembly

    Arrange Lamb Kofta and Smoked Eggplant Puree with lettuce cups, mint, parsley, cherry tomatoes, Greek yogurt and pomegranate seeds for hand assembly.