Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Kilis style
Last updated:
Last updated:
Baked Lamb and Eggplant Tray Kebab
Kilis Tava
Finely chopped vegetables mixed with ground lamb and baked in a thin layer over sliced eggplant.
- Prep
- 25 min
- Cook
- 30 min
- Rest
- 0
- Total
- 55 min
- Servings
- 4
Ingredients
- 1 lb Ground lamb
- 1 Sweet red pepper
finely diced
- 2 Long green peppers
finely diced
- 1 Onion
finely diced
- 5 cloves Garlic
finely chopped
- 1 pinch Parsley
finely chopped
- 30 g Sweet red pepper paste
- Black pepper, to taste
- Table salt, to taste
- Ground cumin, as needed
- 3 Eggplants
peeled and thinly sliced
Method
Heat the oven to 392°F. Wash and dry the vegetables. Finely chop the peppers, onion, garlic and parsley.
Combine the ground lamb with the chopped vegetables, parsley, pepper paste, salt, black pepper and cumin. Knead until evenly mixed.
Line a baking dish with the thin eggplant slices. Spread the meat mixture evenly over them and mark triangular portions with a knife.
Bake for 30 minutes, until the vegetables are tender and the meat is cooked through. Check that the ground lamb reaches 160°F before serving hot.
Cooking guidance
Chop the onion, peppers, garlic and parsley finely so they blend with the meat. Spread the mixture evenly over the eggplant rather than leaving a thick mound.
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