Paula prepared the meat for this dish earlier in the week and I cut up the eggplant and zucchini this afternoon. Then we cooked the dish, Kofta Kebabs with Herbed Salad and enjoyed it before Paula headed off to work.

Preheat a grill or grill pan over medium.

In a large bowl, mix 1 pound of ground beef, 1 egg, 1 clove of grated garlic, 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg and then season with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. Form into 8 meatballs.

In another large bowl, add 1 large red onion that has been cut into 2-inch cubes and 1 small eggplant that has also been cut into 2-inch cubes. Toss with 1 tablespoon of olive oil and season with salt and pepper. Onto each of 8 skewers (soak wooden skewers in water 30 minutes before cooking), thread 1 piece onion, 1 piece eggplant, 1 meatball, another piece onion and another piece eggplant. Grill, turning, until the vegetables are tender and the beef is cooked through, about 12 to 15 minutes.

In a medium bowl, toss the parsley, mint, feta (or goat cheese), lemon juice and the remaining 1 tablespoon of olive oil. Season. Serve the kebabs on top of the herb salad.

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