Turkish Eggplant Lamb Shish Kebabs, Patlıcan Kebap

lamb shoulder

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is more budget-friendly.

red onion

🥗Healthier: shallots

💰Cheaper: yellow onion

Shallots add a milder flavor, while yellow onions are more economical.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is often cheaper.

Cut the lamb meat to smaller pieces.

With a big chef knife or cleaver, chop the meat until it’s minced but a little bit chunky.

Season with salt and add 1 tsp black pepper and gently mix the spices to combine.

Let it rest in the fridge for about 30 minutes while preparing the other ingredients.

Cut the eggplants into about 4 – 5 cm (1.5 - 2 inch) pieces.

Divide the minced lamb into pieces, slightly larger than walnuts.

Thread one piece eggplant onto skewers and then follow with a piece of minced lamb.

Repeat this until you have 4 pieces of minced lamb between 5 pieces of eggplants on the skewer.

Thread the green chilies and the tomatoes onto skewers.

Grill on charcoals or in the oven, rotate every 4-5 minutes once one side of the eggplants are nicely charred.

Repeat until the meat is charred but still juicy inside and the eggplants are cooked thoroughly.

Brush the eggplants and the meat with soft butter and move to indirect heat for 3-4 minutes to finish the cooking.

Serve with the roasted chilies, tomatoes and lavash bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens