Meat Kabobs with Baba Ganoush Dip

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Meat Kabobs with Baba Ganoush Dip


  • Ingredients for Kabobs
  • 1 1/2 pound ground meat (or lamb)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons Garlic, powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • Wooden skewers
  • Ingredients for Roasted Garlic Baba Ganoush Dip
  • 2 medium eggplants
  • 1 medium size Garlic, kept intact
  • 1/2 cup olive oil
  • 2 teaspoons sesame oil
  • 1 lemon, juiced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper


  1. Directions for the Kabobs

    Take your wooden skewers and soak in cold water for 30 minutes. This will prevent them from burning.

  2. Turn our outdoor or indoor grill on a medium/high temperature

  3. In a medium bowl, combine all the ingredients for the kebabs and mix together gently using your hands.

  4. Form the meat around the water soaked skewer, like you’re creating a long meatball.

  5. Place the meat skewers on the grill and cook for about 5-6 minutes, then turn and cook another 5-6 minutes on the other side.

  6. Directions for the Roasted Garlic Baba Ganoush Dip

    Preheat oven to 350 degrees F. Cover a baking sheet with foil or parchment paper.

  7. Cut the stems off the top the eggplants and split them in half.

  8. Place them on the baking sheet and give them a light drizzle of olive oil.

  9. Using foil, place the whole garlic in the center then drizzle with olive oil and close up tight. Place on the baking sheet.

  10. Place in the oven and roast until the eggplant can easily be pierced with a knife, about 45 minutes to an hour.

  11. Once the garlic is cool enough to handle, remove the skins by squeezing gently.

  12. In a food processor, add all the ingredients and blend until smooth.


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