Ali Nazik Kebab: Smoky Eggplant with Sizzling Lamb Step-by-step instructions

Before you start

Before starting, set out all ingredients. If using a gas stove, turn on a burner to medium-high. Have a large bowl and a wooden spoon ready for the eggplant. For the lamb, pat the cubes dry with paper towels and season lightly with salt.

If you plan to serve with lavash, warm it in a dry skillet or oven just before plating. Prepare the garlic by mincing it finely. The yogurt should be at room temperature to blend smoothly with the warm eggplant.

Instructions

Char and Mash

1. 1Char and Mash the Eggplants
   Place the eggplants directly over a gas burner flame or on a grill over medium-high heat. Turn frequently until the skins are completely blackened and blistered and the flesh feels soft, about 10 minutes. Transfer to a bowl, cover with a kitchen towel, and let sit for 5 minutes. Peel off the skins, then finely mash the flesh with a wooden spoon and a pinch of salt.
   Look for The skins are blackened and the flesh is tender and smoky.
   Tip If using an oven, broil on a foil-lined sheet, turning often, until charred.
2. 2Make the Garlic Yogurt Base
   In a bowl, combine the warm mashed eggplant with the yogurt and minced garlic. Stir until completely smooth, creamy, and pale ivory. Season with salt to taste. Set aside at room temperature while you cook the lamb.
   Look for The mixture is silky and well combined, with a light smoky aroma.
   Tip Warm eggplant helps the yogurt blend easily; do not overmix or it may thin.

The eggplants should be completely blackened, with the flesh soft and smoky. After peeling, the mashed eggplant should be smooth and free of large chunks.

It will have a deep, charred aroma that fills the kitchen. The yogurt mixture should be thick, creamy, and well blended, with a pale ivory color. Taste and adjust salt before moving on.

Sizzle the Lamb

3. 3Sauté the Lamb
   Heat a large skillet over high heat. Add the butter and let it melt until foaming. Add the lamb cubes in a single layer, season with salt, and cook without stirring for 2 minutes to get a deep sear. Add the pul biber, then continue to cook, stirring occasionally, until the lamb is browned on all sides and cooked through, about 5 to 7 minutes total. The internal temperature should reach 145°F (63°C). Let rest for 3 minutes off the heat.
   Look for The lamb is deeply browned and the butter is sizzling with red pepper flakes.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan; cook in batches if needed to maintain the sear.

The lamb cubes should be deeply browned on all sides, with a caramelized crust and a tender interior. The butter will be foaming and tinted red from the pul biber, and the aroma will be intensely savory with a hint of heat. The pan should be sizzling, and the lamb should be cooked to 145°F (63°C) before resting.

Assemble and Serve

4. 4Plate and Serve
   Spread the eggplant-yogurt mixture onto a wide serving plate, creating a smooth bed. Spoon the sizzling lamb and its red butter sauce over the center. Serve immediately with warm lavash bread for scooping.
   Look for The lamb is glossy with spiced butter, and the yogurt base is cool and creamy.
   Tip Warm the lavash in a dry skillet or oven just before serving.

The yogurt-eggplant base should be spread smoothly on the plate, and the lamb with its red butter sauce should be piled in the center. The dish should look vibrant: cool white and green against the deep brown of the meat. The lavash should be warm and pliable, ready to scoop up each bite.

Common mistakes

A common mistake is not charring the eggplant enough, which leaves the flesh pale and lacking smoky flavor. Be patient and let the skins blacken fully. Another issue is using thin yogurt, which makes the base runny.

Stick to strained yogurt. Overcrowding the pan when searing the lamb will cause it to steam instead of brown; cook in batches if necessary. Finally, do not skip the resting time for the lamb—it keeps the meat juicy.

How to tell it’s done

The eggplant is done when the skins are completely blackened and blistered and the flesh feels soft when pressed. The lamb is cooked through when an instant-read thermometer inserted into the center reads 145°F (63°C); let it rest for 3 minutes before serving.

The yogurt base should be thick, smooth, and pale ivory in color. When you spoon the lamb over, the butter sauce should be sizzling and fragrant with red pepper flakes.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest