Traditional Eggplant Kebab Recipe | how to make Eggplant Shish Kebab | Eggplant Barbecue Kebab

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more affordable.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: naan

Whole wheat pita adds fiber, while naan is often cheaper.

parsley

🥗Healthier: coriander

💰Cheaper: spinach

Coriander offers a fresh flavor, while spinach is more economical.

Prepare the ingredients: 1 kg of ground lamb, 5 thick flat eggplants, 1 large garlic, 1 green pepper, 3 tomatoes, and 6 small onions.

Cut and remove the bones from the lamb meat.

Chop the lamb meat into thin pieces using a large Turkish knife.

Freeze the lamb meat for about 2 hours for easier chopping.

Add pepper paste and salt to the chopped lamb and mix well.

Slice the eggplants into large pieces, dividing each into four or five portions.

Skewer the eggplant pieces and ground lamb onto iron skewers, using more than 200 g of ground lamb for each skewer.

Prepare a barbecue using a chimney with wood fragments, pine cones, and cardboard to start the fire.

Cook the eggplant kebabs on the barbecue, turning them slowly. This will take about 40 minutes to cook the kebabs thoroughly.

Cook the onions and garlic in the bottom of the barbecue while the kebabs are cooking for about 30 minutes.

Serve the cooked eggplant kebabs with the cooked tomatoes and green peppers on the side.

Cooking Techniques

Equipment Needed

Spice Level: