Shish kebab with Eggplant Hash and Tzatziki Sauce

O.K., this may not be the most authentic Shish kebab recipe. I got inspired by a traditional Turkey dish, and tried to re-create the combination I experienced few years ago in Greece. I hope it’s not a sin to take the best from each cuisines, combine it together and make your own twist on it – as long as you love the result, what do you think?

During my research I found out that the secret of moist and tender shish kebab is to mix the ground meat with diced lamb-tail fat. I didn’t want to go that far – and used Crème Fraîche instead. It supported the rich flavors of lamb meat and was absolutely melting in our mouth!

Shish kebab with Eggplant Hash and Tzatziki Sauce

Ingredients:
1 pound of ground lamb
1 garlic clove, minced
2 tablespoon Crème Fraîche
4 large shallots – peeled, halved lengthwise, root ends trimmed but kept intact
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped parsley
1/2 roasted pepper (optional)

For eggplant hash:
1 small eggplant
1/2 finely chopped red onion
1 garlic clove diced
1 can of whole tomatoes
4 small bay leaves
4-5 whole allspice
1 teaspoon of crushed red pepper flakes (optional)
1/2 cup chopped parsley
1 cup of white wine
2 tablespoons olive oil
salt and pepper

For Tzatziki sauce:
1 Greek yogurt
3 scallions finely chopped
2/3 English cucumber – peeled, seeded and diced or grated (squeezed in hand for an excess liquid)
1 tbs lemon juice
1 tablespoon of champagne vinegar
2 garlic cloves diced
dill or fresh oregano (optional) – mix together

Start with eggplant hash – it needs to cook through to get the right texture. Slice your eggplant into thick slices, skin attached. Spread slices over paper towel and season with salt. Let it sweat for few minutes, than pat dry with paper towel. Chop into similar size cubes.

In large heavy skillet heat the oil and stir in chopped onion on medium heat. Cook for a minute and add garlic and red pepper flakes, stir and let cook for few seconds (be careful, garlic can quickly turn brown and bitter). Bring up the heat and add all eggplant cubes. Season with salt and pepper and mix to coat all eggplant pieces with oil.

Add white wine and stir. Let wine almost evaporate on high heat and add whole tomatoes with a juice, crushing them carefully with your hand or spatula. Add bay leaves and allspice and stir into mixture. Turn down the heat, cover the pan and let it simmer for at least 20 minutes, or until the eggplant is soft, on low heat. Finish with generous amount of chopped parsley.

In a medium bowl, gently mix the Crème Fraîche, seasoning, garlic, sliced roasted pepper and parsley into the ground lamb. Roll the mixture into similar size balls. Place all your meatballs on metal skewers and the onions together on separate one.

(I have done the mistake to mix it together – the meat took only few minutes to grill, and I ended up with undone onions, so trust me on this one.) Light a grill and let meatballs sit in room temperature for a few minutes, so the flavors can combine.

Grill kebabs over moderately high heat, turning once, until browned on the outside. depends on the size of your balls – but it only took about 3 minutes on each side and they were done. You don’t want to dry them through. Transfer to plates, and serve with eggplant hash and dipping Tzatziki sauce on the side. Enjoy!

Wine pairing suggestions:
I was just tasting a new Spanish red from Priorat when making this dish. It worked great with the rich taste of the lamb and spicy eggplant hash. Priorat wines are usually priced over $20.00 a bottle, but this one could be just a pleasant exception to the rule.

Bodegas La Cartuja is a modern, sexy blend of Garnacha, Mazuelo, Cabernet Sauvignon and Syrah that just received 90 points from R. Parker. It’s my pleasure to recommend it with this week’s dish.