Have You Ever Tasted This Kebab? Turkish Alinazik Kebab Recipe

lamb or beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides more protein and creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is cost-effective.

pita bread

🥗Healthier: whole grain bread

💰Cheaper: tortillas

Whole grain bread adds fiber, while tortillas are often cheaper.

Choose 4 thick and soft eggplants for grilling.

Make small cuts in the eggplants to prevent bursting while grilling.

Grill the eggplants whole on a special pan until soft and color changes, turning occasionally.

Check all sides of the eggplants to ensure they are fully cooked.

Let the eggplants cool slightly, then scoop out the flesh with a spoon and knife.

If there are too many seeds, remove some, but a few are okay.

If the eggplant is very juicy, scoop out some juice to thicken the puree.

In a copper saç pan, heat a mixture of butter and olive oil.

Add 400 grams of ground meat to the pan and cook until browned.

Chop half a red bell pepper and 2-3 green peppers while the meat is cooking.

Add the chopped peppers to the meat and sauté.

Stir in 1/2 tbsp each of hot red pepper paste and tomato paste, cooking for 3-4 minutes.

Season the mixture with ground red pepper, red pepper flakes, black pepper, and salt.

Add some hot water to the meat mixture to create more sauce and cook for 5 more minutes on low heat.

In another pan, cook finely chopped garlic in olive oil.

Chop the grilled eggplant finely to create a puree and add it to the garlic pan, stirring for 1 minute.

Mix the eggplant with plain yogurt slowly to prevent curdling.

Serve the eggplant base on a big plate, topped with the meat mixture.

Cooking Techniques

Equipment Needed

Spice Level: