Traditional chopped lamb and pistachio kebab with smoked eggplant and garlic yoghurt.
Finely cube veal rump, cleaned leg of lamb and lamb fat.
Chop all really finely with a large utility knife or zirh or large mezzaluna
Add salt, pepper, cumin, capsicum and chilli
Mix until combined
Rest minimum of 3 hours but preferably overnight
Prepare the wood charcoal, until charcoal is coming down on the heat and change colour to ash white
Mould the meat around each skewers ( kebap skewer needs to be flat purpose design, since this will hold it during the cooking process).
Keep pressing holding the meat in your palm with three fingers so that the meat occupies 3/4s of the skewer evenly.
Once moulded around the skewers, put them back in the fridge for a further fifteen minutes.
Place kebaps on the bbq.
Turn the meat around when fat starts dripping in to charcoal.
Constantly check for the meat to stay on the skewer, once turned and cooked on both sides it would not fall off.
Take the kebaps of the heat when cooked
Pierce eggplants with a fork
Smoke on the charcoal turning when blackened and until all soft
Put in a colander to drain excess water
When cool down, peel the skin.
Put back in colander to rest 10 more minutes
Chop eggplant coarsely in to a chunky puree
Melt 75g. butter in a pan
Add chopped eggplants and 1 tablesp.of salt
Crush garlic with 1 tablespoon of salt in a mortar and pestle
Mix strained yoghurt with crushed garlic
Melt 75g. butter in a separate pan
Add chopped red capsicum and chilli flakes
Sautee for 2 minutes
Place chopped eggplant to the bottom of the plate
Add garlic yoghurt
Cut each skewer in to 3 and place meat on top of yoghurt
Add chilli and capsicum butter
Serve straight away