Traditional chopped lamb and pistachio kebab with smoked eggplant and garlic yoghurt.


  • Kebap

  • 250 g veal rump

  • 250g lamb leg deboned and cleaned

  • 250g lamb tail fat or lamb bunting fat or any type of lamb fat

  • 100g finely chopped red capsicum

  • 1 tbs salt

  • 1 tbs pepper

  • 1 tbs cumin

  • 1 tbs chilli flakes

  • Eggplant and Yoghurt

  • 4 large eggplants

  • 400g strained yoghurt ( from 800g. yoghurt)

  • 4 local garlic cloves

  • 2 tbs salt

  • Chilli Butter

  • 1 red capsicum chopped

  • 50g marash chilli flakes

  • 150g butter


  • 1.

    Finely cube veal rump, cleaned leg of lamb and lamb fat.

  • 2.

    Chop all really finely with a large utility knife or zirh or large mezzaluna

  • 3.

    Add salt, pepper, cumin, capsicum and chilli

  • 4.

    Mix until combined

  • 5.

    Rest minimum of 3 hours but preferably overnight

  • 6.

    Prepare the wood charcoal, until charcoal is coming down on the heat and change colour to ash white

  • 7.

    Mould the meat around each skewers ( kebap skewer needs to be flat purpose design, since this will hold it during the cooking process).

  • 8.

    Keep pressing holding the meat in your palm with three fingers so that the meat occupies 3/4s of the skewer evenly.

  • 9.

    Once moulded around the skewers, put them back in the fridge for a further fifteen minutes.

  • 10.

    Place kebaps on the bbq.

  • 11.

    Turn the meat around when fat starts dripping in to charcoal.

  • 12.

    Constantly check for the meat to stay on the skewer, once turned and cooked on both sides it would not fall off.

  • 13.

    Take the kebaps of the heat when cooked

  • 14.

    Pierce eggplants with a fork

  • 15.

    Smoke on the charcoal turning when blackened and until all soft

  • 16.

    Put in a colander to drain excess water

  • 17.

    When cool down, peel the skin.

  • 18.

    Put back in colander to rest 10 more minutes

  • 19.

    Chop eggplant coarsely in to a chunky puree

  • 20.

    Melt 75g. butter in a pan

  • 21.

    Add chopped eggplants and 1 tablesp.of salt

  • 22.

    Crush garlic with 1 tablespoon of salt in a mortar and pestle

  • 23.

    Mix strained yoghurt with crushed garlic

  • 24.

    Melt 75g. butter in a separate pan

  • 25.

    Add chopped red capsicum and chilli flakes

  • 26.

    Sautee for 2 minutes

  • 27.

    Place chopped eggplant to the bottom of the plate

  • 28.

    Add garlic yoghurt

  • 29.

    Cut each skewer in to 3 and place meat on top of yoghurt

  • 30.

    Add chilli and capsicum butter

  • 31.

    Serve straight away

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1386kj
  • Fat Total 115g
  • Saturated Fat 58g
  • Protein 40g
  • Carbohydrate 57g
  • Sugar 31g
  • Sodium 2522mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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