Mediterranean Feast

By hmp13

Ingredients

• Meat Kabobs
• 1.5 lb. ground meat (we’ve used lamb, beef and buffalo with great success)
• 1 T ground cumin
• 1 T ground corriander
• 1 1/2 t ground cinnamon
• 1 1/2 t garlic powder
• S & P
• Roasted Garlic Baba Ganoush Dip
• 2 medium eggplants
• 7 cloves garlic, skin kept on!!
• 1/2 c olive oil
• 2 T sesame oil*
• 1 lemon, juiced
• S &P

Preparation

Step 1

Turn the grill onto HOT and keep it there! Completely submerge 5-6 wooden skewers (if you have metal skewers, skip this step) in water for about 30 minutes. You’re trying to wet the wood so it doesn’t burn on the grill. In a medium sized bowl, combine all the ingredients for the kebabs and mix together with your God given forks, yo hands!

Form the meat around the water soaked skewer, like you’re be making a lollipop, or perhaps a meat-sicle. Haha! Place the meat-pops on the grill and cook for about 5 minutes, turn and cook another 5 minutes on the other side.

Get your oven to 350ºF. Cover a baking sheet with foil. Cut the stems off the top the eggplants and split them in 1/2. Place them on the baking sheet and give them a light drizzle of olive oil. Grab a small sheet of foil and place the garlic cloves in the middle (DO NOT remove the skin of the garlic!), drizzle with olive oil and close up tight, like a little bundle of love. You’re making roasted garlic baby–some of the tastiest stuff on Earth! Place in the oven and roast until the eggplant can easily be pierced with a knife, about 45 minutes to an hour.

Once the garlic is cool enough to handle, remove the skins. The garlic should be nicely golden, brown. In a food processor, add all the ingredients and blend until smooth.

*Typical baba ganoush uses Tahini, which is sesame seed paste. It’s expensive and a mono-tasker kind of ingredients–I only really make one recipe with it. It’s just not worth it, so I use sesame oil instead, something I use a lot in Asian recipes.