turkishlambkebabgrilledpaleoeggplantdinner

Patlıcan Kebabı

Name: Patlıcan Kebabı
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: Turkish
Ingredients: 300 g lamb leg or shoulder, trimmed and cut into 3 cm cubes; 80 g onion, very finely grated; 2 cloves (10 g) garlic, finely grated; 20 ml olive oil; 1 tsp (2 g) ground cumin; 1 tsp (2 g) Aleppo pepper or mild chili flakes; 1 tsp (2 g) sweet paprika; 1 tsp (5 g) fine sea salt; 1/2 tsp (1 g) black pepper; 1 medium large (350 g) eggplant; 2 medium (240 g) tomatoes; 10 ml olive oil; 10 g flat-leaf parsley, chopped; 2 wedges lemon wedges

Patlıcan Kebabı is a smoky, juicy skewer of lamb threaded with tender eggplant and sweet roasted tomato. The lamb is warmly spiced with cumin, paprika, and garlic, while the vegetables char and soften, soaking up the meat juices on the grill.

45 min

2 servings

445 kcal

Turkish

Ingredients

Lamb marinade

300 glamb leg or shoulder, trimmed and cut into 3 cm cubes
80 gonion, very finely grated
2 cloves (10 g)garlic, finely grated
20 mlolive oil
1 tsp (2 g)ground cumin
1 tsp (2 g)Aleppo pepper or mild chili flakes
1 tsp (2 g)sweet paprika
1 tsp (5 g)fine sea salt
1/2 tsp (1 g)black pepper

Vegetables and skewers

1 medium large (350 g)eggplant
2 medium (240 g)tomatoes
10 mlolive oil

To finish

10 gflat-leaf parsley, chopped
2 wedgeslemon wedges

Instructions

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.
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.
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.
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.
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.

Nutrition per serving

445 kcal

Calories

31g

Protein

17g

Carbs

27g

Fat

Fiber

Notes

•For the best texture within the time limit, use lamb leg for a leaner, faster-cooking skewer; shoulder is richer but may need the full cooking time.
•Grated onion is traditional in many Turkish kebab marinades because its juice flavors and lightly tenderizes the meat; discard no liquid.
•If cooking under a broiler, place the tray close to the heat source and line it for easier cleanup.
•This is naturally paleo and gluten-free as written.

Background

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.

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