Recipe for cooking kebab house kebab salad

Super Salad Recipes :: Copy-Cat Salads

Kebab House Kebab Salad

Source: Kebab House, Sparks, Nevada

At Kebab House in Sparks, owner Aileen K. Mirzayan servings several types of Armenian kebab. Her two best sellers are lula kebabs, made from lean lean ground beef mixed with chopped onion, parsley and spices, and lamb kebabs. In connection with this weeks main story on Middle Eastern grilling, Mirzayan provided this recipe for a salad that Armenians eat with kebabs.

1 med. eggplant, leaves removed, sliced in half
    lengthwise or crosswise in a couple of pieces
1 Anaheim pepper (also called New Mexican or sweet green bell pepper)
1 med. tomato
1/4 onion, med. chop
3 Tbsp. extra virgin olive oil
3 Tbsp. lemon juice
1/2 Tbsp. paprika
Salt and black pepper, to taste

Heat grill. When grill is hot, place eggplant, pepper and tomato on it and cook 4 to 5 min. each side. Cool grilled vegetables until safe to handle and remove skins (grilling helps loosen skins).

Cut skinned vegetables into bite-size pieces and transfer to bowl. Add onion, extra virgin olive oil, lemon juice, paprika and salt and pepper. Mix well and serve with kebabs.

Makes approximately 6 servings.