Adana-Style Lamb Skewers with Charred Aubergine
Makes 1 serving

INGREDIENTS
150 g Lamb mince, lean (Weighed raw.)
220 g Aubergine (One medium, sliced lengthways into 1 cm slabs.)
100 g Greek yogurt, 0% fat
30 g Pomegranate seeds
40 g Red onion (Grated into the meat, squeezed of its juice first.)
5 g Olive oil (Brushed on the aubergine. The lamb needs none.)
1 to 2 tsp Chilli flakes
1 tsp Ground cumin
A handful, chopped Fresh parsley
1 clove, about 3 g Garlic
To taste Salt

METHOD
1. Knead the lamb with the squeezed onion, chilli flakes, cumin, half the parsley and salt for a full minute until it turns sticky. Press it along two flat skewers in a long strip.
2. Brush the aubergine slices with the oil and salt them. Grill them under a hot grill for five minutes a side until soft and charred.
3. Grill the skewers for four minutes a side alongside, until browned and firm to the touch.
4. Stir the crushed garlic into the yogurt. Lay the aubergine on the plate, the skewers on top, and spoon over the yogurt, pomegranate and the rest of the parsley.

Contains milk.

RECIPE NOTES
Kneading the mince until sticky is what holds it on the skewer. Under-mixed, it falls into the grill pan.
There is no bread or grain here, so the plate is 19 g of carbohydrate. Half a pitta alongside adds 75 kcal.

Full recipe: https://www.getfuel8.com/recipes/adana-style-lamb-skewers-aubergine-yogurt
