Turkish Lamb & Eggplant Kebab Plate
Spiced ground lamb kebab with charred eggplant, warm flatbread, and a bright onion-sumac salad. A complete, viral-worthy Turkish dinner plate built in under 30 minutes on one sheet pan.
- Total time
- 28 min
- Servings
- 2
- Calories
- 480
- Protein
- 24g
Ingredients
- ½ lb ground lamb
- 1 large eggplant, cut into 1-inch chunks
- ½ medium red onion, thinly sliced
- 2 pieces flatbread (pita or Turkish lavash)
- 1 tbsp sumac
- ¼ cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1.5 tsp cumin and Urfa chili flakes, mixed
Instructions
- 1
Toss eggplant chunks with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast at 425°F for 12 minutes until softened.
- 2
Heat 1 tbsp oil in a skillet over medium-high heat. Brown ground lamb, breaking it apart with a spoon, until no pink remains, ~6 minutes.
- 3
Stir garlic and cumin-chili spice blend into the lamb, cooking until fragrant, ~1 minute. Add 2 tbsp water and simmer 2 minutes to meld flavors.
- 4
Remove eggplant from oven. Toss with cooked lamb and return to sheet pan. Warm flatbread wrapped in foil alongside for 2 minutes.
- 5
Toss red onion with sumac, parsley, 1 tbsp oil, and a pinch of salt to make the quick salad.
- 6
Plate the lamb-eggplant mixture with warm flatbread and onion-sumac salad on the side. Serve immediately with garlic sauce if desired.
Tools you’ll need
- sheet pan
- 12-inch skillet
- wooden spoon
- tongs
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