Varien Logo

Alinazik Kebab Recipe

Airfryer Recipes Fish Recipes Meat Recipes Cake Recipes World Recipes Chiken Recipes Chiken Recipes Soups Recipes
Alinazik Kebab Recipe
SERVES HOW MANY
for 2 person
PREPARATION TIME
20 minutes
COOKING TIME
40 minutes

Although it is necessary to find the master of an Alinazik dish that lingers on the palate and eat it dipped in eggplant with yoghurt, you can actually make it easily at home.

If you have quality, aged meat (lamb or minced meat can be used if you prefer), it is very easy to enjoy it and share it with your loved ones after working hard and following the steps one by one.

 
Ingredients for Alinazik Kebab Recipe

For Meat:

  • 400 grams of medium-fat ground meat
  • 3 tablespoons of butter
  • 1 tablespoon of oil
  • 1 onion (chopped )
  • 2 village peppers ( chopped)
  • 1 tablespoon tomato paste
  • 2 teaspoons of salt
  • 1 teaspoon black pepper
  • 1 teaspoon of thyme
  • 1 teaspoon of chili pepper

For Eggplant with Yogurt:

  • 1 bowl of strained yoghurt
  • 2 garlic cloves ( crushed)
  • 1 teaspoon of salt
  • 5 eggplants _
  • 1 tablespoon lemon juice

For Service:

  • 1 capia pepper
  • 2 village peppers
  • 1 handful of chopped parsley

How to Make Alinazik Kebab Recipe?

  • Roast the eggplants and peppers in the oven at 200 degrees for about 30 minutes, turning occasionally. If you wish, you can roast it on the stove or over a fire.
  • To prepare the minced meat mixture, put 3 tablespoons of butter and 1 tablespoon of oil in the pan and heat it. Add 1 chopped onion and 2 chopped village peppers and fry.
  • After the onions turn pink, add 400 grams of medium-fat minced meat and continue roasting after releasing the water.
  • After adding 1 tablespoon of tomato paste, 2 teaspoons of salt, 1 teaspoon of black pepper, a teaspoon of thyme and chili pepper, mix again and remove from the stove.
  • Add 2 crushed garlic cloves and 1 teaspoon of salt to 1 bowl of strained yoghurt and mix.
  • Transfer the eggplants and peppers you roasted in the oven to a bowl, cover them with stretch wrap and let them sit for about 15 minutes.
  • Peel the skins of the eggplants and squeeze 1 tablespoon of lemon juice on them to prevent them from darkening. After mashing them thoroughly with a knife, combine them with garlic yoghurt.
  • Place the eggplant with yoghurt, roasted peppers and minced meat mixture nicely on the hot plate.
  • As a final touch, sprinkle chopped parsley on top. Serve hot, without waiting. Enjoy your meal.