Vegetable Eggplant Spread and Lamb Luylya-Kabob

Vegetable Eggplant Spread and Lamb Luylya-Kabob

  • 1 egg plant
  • 2 bell peppers
  • 2 jalapeños
  • 3 medium size tomatoes
  • 1 Small onion
  • 4 garlic cloves pressed
  • 3 table spoons chopped cilantro
  • 2 table spoons of cumin
  • 2 table spoons Coriander
  • 1/2 table spoon turmeric
  • 1/2 tea spoon paprika
  • 1 tea spoon oregano
  • 2 tea spoons of salt ( adjusted to taste )
  • 2 tea spoons black pepper

Instructions:

  1. Place your vegetable on a baking sheet aligned with aluminum foil. Bake at 400 for 10 min, turn to broil and watch for that chard on each of the vegetables. When there is a nice chard remove from the oven.
  2. Peal the skin from all veggies except jalapeños. Remove seeds from bell peppers.
  3. Chop all the vegetables supper Fine.
  4. Combine in a deep skillet chopped veggies, garlic and cilantro.
  5. Cook on medium heat and add all the seasoning. Cook for the ten min. Serve hot or cold.

Luylya Kabob :

Ingredients:

  • 1 1/2 lb of ground lamb
  • 1/2 lb of ground chicken or turkey
  • 1 tbsp of salt
  • 1/2 tbsp of black pepper
  • 1/2 or ground onions ( onion purée, use food processor)
  • 3 garlic cloves pressed
  • 2 tbsp of cumin
  • 1/2 tsp paprika
  • 1 tbsp turmeric
  • 2 tbsp Coriander
  • 2 tbsp chopped cilantro

Instructions:

  • Combine all the ingredients and mix it well with ground lamb.
  • Refrigerate for 30 min
  • Make a hot dog shape onto your skewer
  • Grill on each side.
  • Serve with pita bread and vegetable caviar



1 thought on “Vegetable Eggplant Spread and Lamb Luylya-Kabob”

  • Sounds amazing! I have never tried making lamb. Thanks for the recipe :) I made really simple, quick, and delicious Italian munchkins. You can check them out here :) https://thesweetworldsite.wordpress.com/2018/03/25/baci-di-ricotta-ricotta-munchkins/

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