Recipe & Video Turkish Islim Kebab (Toothpick Kebab)

Hungry Man

Senior Member
7 Jul 2020
Local time
1:13 PM
Eggplant Wrap Meatballs - How to make Islim Kebab (Turkish Toothpick Kebab)


  • 500 g ground beef
  • 2- 3 medium size eggplants
  • 1 small onion (pulp only)
  • ½ cup breadcrumbs
  • 1 tbsp chopped parsley
  • 2 cloves of garlic
  • 1 tsp chili flakes
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp salt
  • Frying oil
  • Cherry tomatoes and green peppers for garnish
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 cup hot beef broth (or hot water)
  • Salt to taste
  1. Peel the eggplants in stripes and slice thinly lengthwise
  2. Soak the eggplants in salted water for 15 minutes
  3. Grate the onion and squueze the juice and save the pulp
  4. Finely chop the parsley and mince the garlic
  5. In a bowl, mix the ground beef, onion pulp, breadcrumbs, chopped parsley, garlic, salt and the spices.
  6. Knead until all ingredients are combined
  7. Make small disc shaped meatballs in equal sizes
  8. Pat dry the eggplant slices and fry them until they are slightly brown and tender
  9. Transfer to a paper towel
  10. In a pan, grill the meatballs on medium - high heat until both sides are seared
  11. Layer 2 eggplant slices like a cross and place two stacked meatballs in the center
  12. Wrap the meatballs with the eggplant slices, join the slices at the top
  13. Cut the cherry tomatoes in half and cut the peppers into large dices
  14. Place one slice of pepper and a half tomato on top and seal with the wrap with a toothpick
  15. In a small pan, add vegetable oil and cook the tomato paste for 1 – 2 minutes
  16. Add the broth and salt to taste and cook for 5 minutes on low heat
  17. Layer the wraps onto an oven dish and pour the sauce on top
  18. Bake in the oven at 180°C / 360°F for 20 minutes until the tomatoes and peppers are cooked and the sauce is thickened
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