Ourfa Kebab

Ourfa kebab is made with chunks of ground beef and Japanese eggplants sandwiched alternately together on a skewer. You can cook it in the oven or grill it. Whichever way you go, these kebabs will turn out delicious! As the eggplants roast, they release their juices, become tender and help keep the pieces of ground beef moist. Although Ourfa kebab is not as well known as some of the other types of kebabs, it is a classic Armenian kebab recipe. Serve it alongside your favorite rice pilaf and hummus.

Skill level: Intermediate

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Ourfa Kebab

2015-04-03 14:27:20

Serves 8

Traditional “Armenian” Recipe

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Prep Time

1 hr

Cook Time

1 hr 30 min

Prep Time

1 hr

Cook Time

1 hr 30 min

Eggplants

6 – 8 medium sized Japanese eggplants
2 tablespoons vegetable oil to coat
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon allspice

Ground beef

4 cups of ground beef
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon allspice
1/4 cup vegetable oil to coat baking pan
1/4 cup vegetable oil for rubbing on the kebabs
4 or 5 Roma tomatoes each cut into quarters
2 – 3 tablespoon butter or vegetable oil for frying the tomatoes
1/4 cup melted butter to coat for additional flavoring (optional)

Oven method

Grease a 13 x 9 inch baking pan with a coat of cooking spray.
Cut eggplants into 1 inch long pieces.
In a bowl place the cut pieces of eggplant and the seasoning. Mix together to combine.
Place one piece of the eggplant onto a skewer.
In a bowl combine the ground beef and the seasoning.
Form a handful of the meat into a golf ball size and add to the eggplant on the skewer.
Alternate between the eggplant pieces and the ground beef.
Give the beef the same shape as the eggplant to ensure even cooking.
Rub the vegetable oil over the kebabs.
Place the skewers into the greased baking pan.
Bake uncovered at 375 degrees for 45 minutes.
In the meantime melt the butter in a small skillet.
Add the tomato quarters and fry till lightly golden. Set aside.
After 45 minutes of cooking, gently rotate the skewers and arrange the tomatoes with it’s juices over the top of the kebabs.
Drizzle the butter over the top for additional flavoring if desired.
Bake uncovered at 375 degrees for another 45 minutes.

♣ Notes

1. If you find that the kebabs are getting dry yet need to be cooked further, sprinkle some water over it with your hand as needed to keep them hydrated. Do not overcook so that the kebabs remain moist.

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