Adana-Style Spiced Eggplant Kebab

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A classic Turkish street-food kebab from the city of Adana, this version folds finely diced eggplant directly into hand-minced lamb along with the signature hot pepper flakes, Aleppo pepper, and sumac. The mixture is molded onto flat skewers and grilled over high heat until smoky and charred on the outside, juicy on the inside.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 30 gCarbs
• 6 gFiber
• 7 gSugar
• 36 gProtein
• 720 mgSodium
• 860 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 28 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the lamb and eggplant base

• 1 1/2 lbs ground lamb (or 50/50 lamb and beef)
• 1 large globe eggplant, peeled and finely diced (about 2 cups)
• 1 medium yellow onion, grated and squeezed dry
• 3 garlic cloves, finely minced
• 2 tbsp olive oil, plus more for grilling

For the spice mixture

• 2 tbsp Turkish red pepper flakes (pul biber)
• 1 tbsp Aleppo pepper
• 1 1/2 tsp ground cumin
• 1 tsp sumac
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp tomato paste

For serving

• 4 pieces lavash or thin pita flatbread, warmed
• 1 large red onion, thinly sliced
• 1 tsp sumac
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 ripe tomatoes, halved
• 4 long green peppers (sivri or Anaheim), charred
• 1 lemon, cut into wedges

Directions

1. Toss the diced eggplant with 1 teaspoon of salt in a colander and let stand 10 minutes; squeeze firmly in a clean towel to remove all bitter liquid.
2. In a large bowl, combine the ground lamb, drained eggplant, grated onion, garlic, olive oil, tomato paste, pul biber, Aleppo pepper, cumin, sumac, salt, and pepper. Mix by hand for 5 to 7 minutes, kneading and smearing the mixture against the bowl until it becomes tacky and holds together.
3. Cover and refrigerate at least 30 minutes (up to 2 hours) so the spices penetrate the meat and the mixture firms up enough to cling to the skewer.
4. Divide the mixture into 4 equal portions. With damp hands, mold each portion around a flat metal skewer, pressing and shaping it into an elongated patty roughly 1/2 inch thick and 7 inches long; smooth the surface with wet fingers.
5. Prepare a charcoal or gas grill for medium-high heat, about 400 to 450 degrees F; brush the grates with oil-soaked paper towels to prevent sticking.
6. Lay the skewers across the grill and cook 3 to 4 minutes per side, turning carefully with tongs, until deeply charred in spots and an instant-read thermometer reads 160 degrees F in the center.
7. Transfer the skewers to a tray and let rest 3 minutes. Meanwhile, toss the sliced red onion with sumac and parsley, and char the tomatoes and green peppers on the grill until blistered.
8. Slide the meat off the skewers onto warmed flatbread, top with the sumac onions, charred tomatoes and peppers, and finish with a generous squeeze of lemon.

Cook’s Notes

• Squeeze the salted eggplant aggressively; any remaining moisture will cause the kebab to slide off the skewer over the fire.
• If you cannot find pul biber, combine 1 tablespoon sweet paprika with 1 teaspoon cayenne for a close approximation.
• Use flat metal skewers when possible; their wider surface grips the meat and produces a more even char than round skewers.
• Massaging the meat mixture by hand for several minutes is non-negotiable: it develops myosin so the kebab binds tightly and stays intact on the grill.
• For an authentic Adana experience, serve alongside ezme (a spicy tomato-pepper salad) and a bowl of cool strained yogurt.

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