Entree: Turkey – Gaziantep – Patlıcan Kebabı (Layered lamb and eggplant kebab cooked with spiced tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 18 min

Additional 30 min

Total 1 hr 28 min

Ingredients

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 medium eggplants, about 1.5 lb (680 g) total, sliced into 1/2-inch (1.3 cm) rounds
- 2 tbsp (30 ml) olive oil, plus extra for brushing
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 1 tbsp (15 ml) pomegranate molasses
- 1 tsp (2 g) Aleppo pepper or crushed red pepper flakes
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 8 metal or soaked wooden skewers
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Prepare and marinate: Toss lamb cubes with 1 tbsp (15 ml) olive oil, half the chopped onion, minced garlic, tomato paste, Aleppo pepper, cumin, salt, and pepper in a bowl. Cover and refrigerate at least 30 minutes or up to 4 hours. While lamb marinates, brush eggplant slices with remaining 1 tbsp (15 ml) olive oil and season lightly with salt. Grill or broil eggplant slices until golden and softened, about 3–4 minutes per side; set aside. In a skillet over medium heat, sweat the remaining onion until translucent, add chopped tomatoes and pomegranate molasses, simmer 6–8 minutes to make a chunky sauce, then remove from heat.
2. Assemble and cook: Thread lamb cubes and grilled eggplant onto skewers, alternating pieces; brush lightly with oil. Cook skewers over a hot grill or under a hot broiler, turning, until lamb is cooked to desired doneness, about 8–12 minutes for medium, basting once with the tomato-pomegranate sauce. Alternatively, arrange skewers in a baking dish, spoon sauce over and bake at 425°F (220°C) for 12–18 minutes. Let rest 5 minutes, garnish with parsley and lemon wedges, and serve with rice or flatbread.