This is a perfect snacks for you, it is easy to cook at home, first prepare the paste of onions, butter milk, lemon zest, juice, rosemary, thyme, olive in the blender, then cut the lamb shoulder into pieces, then marinate the lamb in it, then we grill the meat with the feta cheese and other thing, we fry the pieces of the eggplants also, we blend the tahini sauce in the garlic cloves, vinegar, roasted sesame seeds, olive oil, eggplants to get the smooth paste of it, then we served it with the grilled lamb.
The Complete Ingredients To This Recipe With The Guide Is Listed Below:
Preparation Time- 20 Minutes
Cooking Time- 30 Minutes
Lamb shoulder- 300 grams
Garlic cloves- 2
Butter milk- 1/2 cups
Lemon zest- 1/2 teaspoon
Lemon juice- 1/2 teaspoon
Olive oil- 2 tablespoon
Rosemary- 2 springs
Chili pepper- 2
Pitted olives- 1/4 cup
Sweet paprika- 1 teaspoon
Greek oregano- 1 tablespoon
Salt- 1 teaspoon
Ground black pepper- 1/2 teaspoon
Bone less lamb shoulder- 200 grams
Egg plant- 3
Parsley- 2 tablespoon
Sesame seeds- 2 tablespoon
Vinegar- 1/2 teaspoon
Tahini sauce- 2 tablespoon
Method Of Preparation:
Take a 300 grams of lamb shoulder, wash it in cold running water until all blood or dirt will remove, trim all the fat with the help of sharp knife then cut the meat into 2 inch pieces. Place all the meat pieces into a large bowl and sprinkle 1/2 teaspoon of salt,covered the bowl with plastic wrap then place them into refrigerator for 2 hour.
Now lets prepare the mixture to marinate the lamb, for this take 1 medium size peeled onion and 2 garlic clove, blend them in blending jar, add 1/2 cup butter milk, 1/2 teaspoon lemon zest, 1/2 teaspoon lemon juice, 1 tablespoon olive oil, 2 spring of rosemary, 1/2 chili pepper, 1/2 cup pitted olives, 1 teaspoon sweet paprika, 1 teaspoon thyme, 2 teaspoon of oregano, 1 teaspoon salt, 1/2 teaspoon of freshly ground black pepper in same jar and blend all ingredients together until there will be a nice smooth paste.
Further take out the lamb meat bowl from refrigerator then drop the marinated paste into it, mix it well so that all pieces of meat fully immersed inside the marinate paste and leave it for at 8 hour in refrigerator. Now take 100 grams of feta cheese, cut it into 2 inch pieces and put it into a bowl then drop 2 tablespoon of olive oil into it, add 1/2 tablespoon of oregano and 1/2 teaspoon of lemon juice mix it all and let it stand for 5 minutes.
Preheat your grill for about 350 degree F, arrange the marinated lamb meat and feta cheese in skewer, put it into grill and cook it for 5 minutes per side until it look little blackened on all sides and transfer them into plate. Now take a 3 medium size eggplant, apply little bit of olive over it then cook it on medium flame on gas till it become nice and soft, peel the skin of eggplant, chop them into small pieces and put it in a blending jar
Further add 1/2 teaspoon of salt, squeeze some lime juice, 1/2 teaspoon vinegar, 2 cloves of garlic, 2 tablespoon of tahini sauce and 2 tablespoon of olive oil in same blending jar. Now take 2 tablespoon of white sesame seeds, roast them into low heat and add into it, blend them until you get a nice creamy consistency.
Now transfer the smooth Babaganoush into bowl, add some chopped parsley leaves, sprinkle 1 tablespoon of sumac powder and pour 1 tablespoon of olive oil into it, serve the Greek Lamb Kebabs with delicious babaganoush.