You Can Make Kebab at Home Easily

Instructions

1. To make the Alinazik, prick the aubergines with a knife. Since there is air in the aubergines they can burst when heated. This step is going to prevent that.
2. If using a gas burner, place the eggplants directly over the heat. You can place them on a rack as well. It will make it easier to turn the aubergines but will take a little more time to cook.
3. Cook until aubergines are completely tender and charred, turning occasionally. They will be cooked in 10-15 minutes. Check near the stem and bottom ends to see if they are done.
4. If using an oven, heat your oven to 250 C (480 F) on grill mode. Lay down the aubergines on a tray and place the tray into the oven. Position the tray on the second shelf from the top. Cook until aubergines are completely tender and charred, turning occasionally. They will be cooked in around 20-25 minutes. Check near the stem and bottom ends to see if they are done.
5. Place the cooked aubergines in a large bowl and cover them with a plate. Let them sweat for a couple of minutes. This will make it much easier to peel.
6. Peel all the aubergines and chop the flesh with the garlic.
7. Add the butter into a pan and melt it.
8. After it melts add the aubergines and sauté for a minute.
9. Then add the sauteed aubergines into the yogurt and mix well. Alinazik is ready to serve. It is even perfect by itself.
10. To make the kebab, put the metal skewer into the freezer for a while before you use it. It helps the kebab stick on the skewers easily. If using wooden skewers soak them in water for an hour to prevent burning.
11. Place the onion and the garlic in a food processor and pulse 4 to 5 times. Be careful to pulse and not to chop continuously in order to prevent the onions from turning into a puree. This way, you will have finely diced onions that are still juicy inside.
12. Combine the meat and the onion in a bowl.
13. Season with salt, black pepper, and red pepper flakes and add pistachios. Mix them well but don’t over-knead.
14. Divide the mixture into four parts and mold each part onto separate skewers. Slowly push the meat mixture from top to the bottom with your fingers.
15. Leave 4-5 cm gaps between the top and the bottom of the skewer. If the meat mixture separates from the skewer, place it in the freezer for 15 minutes. Wetting your hands with cold water will help prevent stickiness.
16. Kebab traditionally cooks on the barbecue, but I have a technique for you to create the same great taste at home using a cast iron pan. Heat your cast iron pan on high heat.
17. When the pan is hot, place your skewers on the sides of the pan without touching any part touching the bottom. This way, the heat from the pan will cook them.
18. Flip the skewers regularly and cook for 8-10 minutes. Add the tomatoes and peppers to the pan and roast to serve along.
19. To make the red butter, heat the butter in a small saucepan and sprinkle some red pepper flakes when the butter starts to brown. Mix the butter with a spoon to let the air in and form a foamy texture.
20. After the kebabs are cooked, transfer the alinazik into a dish. 
21. Place your kebab on top and sprinkle more pistachios and chopped parsley. 
22. Pour some red butter and dig in. 
23. For the onion salad with sumac, slice a red onion into semicircles. Sprinkle a pinch of salt on the onions and rub to soften. Add in some olive oil, ground sumac, and parsley and mix again.
24. To serve with lavaş, lay the lavash on the kebab and press to let the bread soak all the flavors.
25. Place the lavash on a dish. Add the onion salad, grilled tomatoes, and green peppers.
26. Place the kebab in the middle of the plate. It is time to eat! Wrap them all together and take the perfect bite.