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Lamb Adana Kebabs

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.

Total Time
55 mins
Servings: 4
Calories: 491 kcal
Course: Main Course
Cuisine: Australian

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

    Cup of Yum
  1. Pre heat oven to 180c.
  2. Remove stem from eggplant and halve lengthways.
  3. Using a sharp knife cut a deep criss-cross pattern into cut side of eggplant - making sure not to cut all the way through.
  4. Place eggplant cut side up on an oven tray lined with baking/parchment paper, roast for 40 mins and let cool.
  5. Meanwhile add together ground lamb/lamb mince, ground coriander, ground cumin & rosemary, mix well with your hands to combine.
  6. 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).
  7. 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.
  8. 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.
  9. For salsa, combine mini tomatoes, Spanish onion & mint.
  10. Take one pita/flatbread, top with eggplant yoghurt, 1 or 2 lamb koftas, salsa, leafy greens & sprinkle with pine nuts and serve immediately.

Notes

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

Nutrition Information

Serving 0g Calories 491kcal (25%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 491

% Daily Value*

Serving 0g
Calories 491kcal 25%
Carbohydrates 0g 0%
Protein 0g 0%
Fat 0g 0%
Saturated Fat 0g 0%
Polyunsaturated Fat 0g 0%
Monounsaturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Fiber 0g 0%
Sugar 0g 0%
Vitamin A 0IU 0%
Vitamin C 0mg 0%
Calcium 0mg 0%
Iron 0mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.