August 19, 2021, 8:58 am | Read time: 3 minutes
Tired of boring sausages or the typical neck steaks from the grill? Then we have a recipe idea that will impress at your next barbecue. Grill master Ali Güngörmüş shows in the “School of Grill” by myHOMEBOOK how he creates lamb-apricot skewers with braised eggplant and pomegranate onions on the charcoal grill.
Apricots pair wonderfully with lamb–at least that’s the opinion of star chef Ali Güngörmüş, as he reveals in the “School of Grill.” In this episode, we’ve chosen lamb loin, but other cuts work too. The recipe is not difficult to replicate and is sure to amaze at your next barbecue party. The video shows you how it’s done.
Lamb-Apricot Skewers with Peperoncini, Eggplant Confit, and Red Pomegranate Onions
This recipe is both sophisticated and easy to prepare. You’ll need a charcoal grill and some skewers. The following ingredients are required:
- 250 grams of lamb loin (or other lamb meat)
- 1 eggplant
- 2 red onions (Tropea onions here)
- 1 pomegranate
- 6 peperoncini peppers
- 3 apricots
- 1/2 lime
- Yogurt
- Olive oil
- Mint
- Pomegranate vinegar
- Herbs (such as thyme, oregano, rosemary)
- Salt
- Pepper
- Vadouvan
Also interesting: Star chef Ali Güngörmüş shows how to grill salmon successfully
Recipe for Grilled Lamb Skewers and Sides
The eggplant should be ripe, yielding slightly under pressure. Pierce small holes with a knife to prevent it from bursting. The eggplant goes directly onto the hot coals. Ali chose Tropea onions for their sweet flavor. Simply place the onions on the glowing coals. Later, we’ll use only the inner parts of the fruits.
Wash the lamb, remove it from the bone, and cut it into cubes. Besides loin, fillet, chop, or rump are also suitable for grilling. Marinate the cubes with olive oil, salt, and vadouvan, an oriental spice mix. Pit the apricots and halve them. Then alternately thread the meat and apricot halves onto the skewers. Thread the peperoncinis as well. Place all skewers on the grill.
Now remove the pomegranate seeds from the fruit. Ali shares a trick: tap the half pomegranate with a spoon, and the seeds will fall out. Meanwhile, turn the skewers. Remove the eggplant from the embers–it’s okay if it’s black on the outside. Cut it in half and scoop out the flesh with a spoon. Finely chop with a knife and add salt, lime juice, olive oil, and vadouvan. Stir in yogurt with a spoon and refine with chopped mint. Add a splash of olive oil and the pomegranate seeds, and the side dish is ready.
Fittingly: In the “School of Grill,” experts share their best steak tips
Once the lamb is cooked through, remove the skewers from the coals and place them in the indirect area. Now also remove the onions from the fire, carefully peel off the charred skin, and roughly chop. Arrange the onion pieces on a plate, refine with olive oil, salt, pomegranate vinegar, and herbs.
Curious? Then watch the video at the top of the article to see in detail how star chef Ali Güngörmüş proceeds. Grilling lamb can be so easy–myHOMEBOOK wishes you bon appétit!
Also in the School of Grill: