Patlican Kebabı - Turkish Lamb & Eggplant Kebabs

Hungry Man

Senior Member
7 Jul 2020
Local time
1:41 AM
Eggplant Kebabs


  • 200 g leg of lamb (low fat)
  • 600 g lamb flap (high fat)
  • 1 kg eggplants (preferably thinner and long ones)
  • 1 tsp black pepper
  • 1 tsp chili flakes (optional)
  • 2 tsp salt
  • 1 tbsp butter
  • 150 g green chilies
  • 200 g tomatoes

  1. Cut the lamb meat to smaller pieces
  2. With a big chef knife or cleaver, chop the meat until it’s minced but a little bit chunky
  3. Season with salt and add 1 tsp black pepper and gently mix the spices to combine
  4. Let it rest in the fridge for about 30 minutes while preparing the other ingredients
  5. Cut the eggplants into about 4 – 5 cm (1.5 - 2 inch) pieces
  6. Soak the eggplants in salted water for 15 minutes to remove its bitterness.
  7. Pat dry the eggplants after 15 minutes
  8. Divide the minced lamb into pieces, slightly larger than walnuts
  9. Thread one piece eggplant onto skewers and then follow with a piece of minced lamb
  10. Repeat this until you have 4 pieces of minced lamb between 5 pieces of eggplants on the skewer
  11. Thread the green chilies and the tomatoes onto skewers
  12. Grill on charcoals or in the oven, rotate every 4-5 minutes once one side of the eggplants are nicely charred
  13. Repeat until the meat is charred but still juicy inside and the eggplants are cooked thorougly
  14. Brush the eggplants and the meat with soft butter and move to indirect heat for 3-4 minutes to finish the cooking
  15. Serve with the roasted chilies, tomatoes and lavash bread
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