Turkish Lamb & Eggplant Kebabs

July/August 2011

Your rating: None Average: 3.3 (12 votes)

Here we combine baharat, a traditional Arabic spice blend, with olive oil, lemon, garlic and tomato paste to make it into a savory rub to flavor lamb-and-vegetable kebabs.

Turkish Lamb & Eggplant Kebabs

2 Reviews for Turkish Lamb & Eggplant Kebabs


i did this dish a little different than suggested; i used the marinade as specified and loved the flavors! i skewered the kebabs with green peppers and onion, then brushed the eggplant rounds with oil and grilled. i stacked them with fresh tomato & mozzarella rounds, topped with balsamic vinegrette, and served with basmati rice & sauteed mushrooms, onions & peppers. turned out great!


I followed the recipe (really!) and the eggplant was dry and tasteless and a horrible texture. I've been an EW subscriber for years, we give it as Xmas presents, this is the first really bad recipe we've done! I've now added tomatoes, vegetable broth, and am turning the eggplants into a eggplant stew! So sad!

great spice mix

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