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Köşk Kebabý (Lamb Kebabs With Eggplant)

By Saveur
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main-dish low carb 4th of july lunch greek
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Ingredients for 4 servings

¾ lb. boneless leg of lamb, cut into ⅔" cubes

1½ oz. lamb fat, preferably tail fat, cut into ⅔" cubes

¼ cup olive oil

1 tsp. coarse salt, plus more to taste

5 slender, pale purple eggplants (about 1 ¼ lbs.)

¼ cup butter

1 large green pepper, cored, seeded, and finely chopped

2 medium tomatoes, cored, peeled, and finely chopped

⅓ cup lamb stock (see Panfried lamb Kebabs with Bulgar Pilav, step 1)

½ cup cilantro leaves