Patlıcan Kebabı

Nutrition · per serving

Steps

1. 1

   If using wooden skewers, soak them in water. Preheat the grill, grill pan, or oven broiler to high heat. In a bowl, combine the lamb with the grated onion, garlic, olive oil, cumin, Aleppo pepper, paprika, salt, and black pepper. Mix well, massaging the marinade into the meat for 1 minute so the onion juice starts tenderizing it. Let stand while you prepare the vegetables.

   300 g lamb leg or shoulder, trimmed and cut into 3 cm cubes80 g onion, very finely grated2 cloves (10 g) garlic, finely grated20 ml olive oil1 tsp (2 g) ground cumin1 tsp (2 g) Aleppo pepper or mild chili flakes1 tsp (2 g) sweet paprika1 tsp (5 g) fine sea salt1/2 tsp (1 g) black pepper
2. 2

   Trim the eggplant and cut it into 2.5 to 3 cm thick rounds, then halve any very large slices so they thread neatly. Cut the tomatoes into thick wedges or rounds sturdy enough to skewer. Lightly brush the eggplant and tomatoes with olive oil. This helps them color before they soften too much.

   1 medium large (350 g) eggplant2 medium (240 g) tomatoes10 ml olive oil
3. 3

   Thread the skewers, alternating lamb, eggplant, and tomato. Pack the lamb pieces snugly but not tightly; a little space lets the heat circulate and cook them evenly. You should make 2 large skewers or 4 smaller ones.

   300 g lamb leg or shoulder, trimmed and cut into 3 cm cubes1 medium large (350 g) eggplant2 medium (240 g) tomatoes
4. 4

   Grill or broil the skewers for 12 to 16 minutes total, turning every 3 to 4 minutes, until the eggplant is deeply browned and tender, the tomatoes are lightly blistered, and the lamb is cooked through but still juicy. For medium lamb, aim for an internal temperature of about 63 to 68°C; if using shoulder and you prefer it more tender, cook a minute or two longer.

   300 g lamb leg or shoulder, trimmed and cut into 3 cm cubes1 medium large (350 g) eggplant2 medium (240 g) tomatoes
5. 5

   Transfer the skewers to a plate and rest for 3 to 5 minutes so the lamb juices settle back into the meat rather than running out. Scatter with parsley and serve immediately with lemon wedges for squeezing over the top.

   10 g flat-leaf parsley, chopped2 wedges lemon wedges

Origin & History

Patlıcan kebabı is a beloved Turkish kebab that pairs smoky eggplant with richly seasoned meat, especially in southeastern regions such as Gaziantep and Şanlıurfa. The combination reflects the central role of eggplant in Turkish cooking and the region's strong grilling tradition. Versions may be made with minced meat, meatballs, or cubes of lamb layered with vegetables.