Lamb Adana Kebabs

ground lamb skewers with salad and sauce on flatbread

Lamb Adana Kebabs - ground lamb skewers dressed with a zingy eggplant & yoghurt sauce, topped with tomato & mint salsa, leafy greens & pine nuts then wrapped in soft flatbread.

Course Main Course

Cuisine Modern Australian

Total Time 55

Servings

Calories 491kcal

Author Lee-Ann Grace

Ingredients

500 g ground lamb lamb mince
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1 tablespoon fresh rosemary leaves - finely chopped or scant ¼ teaspoon dried
½ cup fresh breadcrumbs
1 eggplant about 300g
1 small clove garlic crushed/minced
3 tbsp greek yoghurt I use low fat
1 tablespoon tahini sesame seed paste
juice of 1 lemon about 2 tblsp
salt to taste
200 g mini tomatoes quartered lengthways to serve
¼ Spanish onion finely chopped to serve
⅓ cup fresh mint leaves chopped to serve
2-3 cups leafy greens I used rocket/arugula & baby spinach to serve
⅓ cup toasted pine nuts to serve (see notes)
4-8 flatbreads to serve (see notes for recipe)
8 wooden/bamboo skewers

Instructions

Pre heat oven to 180c.
Remove stem from eggplant and halve lengthways.
Using a sharp knife cut a deep criss-cross pattern into cut side of eggplant - making sure not to cut all the way through.
Place eggplant cut side up on an oven tray lined with baking/parchment paper, roast for 40 mins and let cool.
Meanwhile add together ground lamb/lamb mince, ground coriander, ground cumin & rosemary, mix well with your hands to combine.
Shape into 8 even sized balls, then roll into a long sausage shape, flatten slightly & wrap around wooded skewers, enclosing long edge well (see notes).
Heat a non-stick pan (or barbecue) and cook kebabs on medium-high heat for about 10 mins - turning to browns all sides - or until cooked through.
Using a melon baller or teaspoon, remove the flesh from the eggplant and add to a food processor, along with garlic, yoghurt, tahini, and lemon juice - process until smooth & add salt to taste & set aside.
For salsa, combine mini tomatoes, Spanish onion & mint.
Take one pita/flatbread, top with eggplant yoghurt, 1 or 2 lamb koftas, salsa, leafy greens & sprinkle with pine nuts and serve immediately.

Notes

This is the soft flatbread recipe I use to wrap these kebabs. I have allowed for two kebab skewers per person/serve. It's up to you if you would like to serve them both in the one wrap or divide them between two wraps.
Whenever I toast pine nuts I never use oil - I don't think it's needed. There is enough oil in them naturally and they dry-fry wonderfully.
If you are cooking the koftas on a barbecue, soak your bamboo skewers in water for an hour - this will help stop them burning. Also if you are frying them in a pan and are having trouble fitting the skewers in (me) just get a set of kitchen scissors and trim the bamboo skewers - to make it look presentable I would trim them all to the same length.
When shaping the lamb around the skewers - make sure to enclose the long edge well or it may come open during cooking - not the end of the world (still tastes just as good!).

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition