Turkish Eggplant Stuffed Kebabs
As we embrace the spirit of the Christmas season, there’s something truly magical about gathering around the grill and creating unforgettable moments with loved ones. The sizzle of the Turkish Eggplant Stuffed Kebabs on the hot grill, the aroma that fills the air, and the anticipation of that first bite – it’s all part of the joy of cooking outdoors.
What makes these Turkish Eggplant Stuffed Kebabs so special is not just their delicious taste but also the cultural richness they bring to your table. Turkish cuisine is known for its bold flavours and unique ingredients, and these kebabs are a wonderful representation of that culinary heritage.
Picture this: tender eggplant slices, marinated in aromatic spices and grilled to perfection, wrapped around flavorful meat filling that’s bursting with Turkish-inspired seasonings. Each bite is a journey through the vibrant streets of Istanbul, where every corner offers a new and exciting culinary discovery.
One of the secrets to making these kebabs truly exceptional is taking the time to prepare the ingredients with care and love. From selecting the freshest eggplants to choosing high-quality meat and spices, every element plays a crucial role in creating a dish that’s not just delicious but also meaningful.
So, as you plan your festive feast this Christmas, consider adding these Turkish Eggplant Stuffed Kebabs to the menu. They’re not just a dish; they’re a celebration of flavours, traditions, and the joy of sharing good food with those you hold dear. Let’s make this holiday season one to remember with culinary delights that warm both the heart and the belly. Happy grilling and happy holidays!
Turkish Eggplant Stuffed Kebabs
Equipment
- Firehawk Grill
- Heat Resistant Gloves
- Heat Resistant Gloves
- Bamboo skewers (soaked 1 hour prior to use)
Ingredients
- 500 g lamb mince
- 500 g regular beef mince
- 2 eggplants thinly sliced
- 1 red onion finely diced
- 1 red capsicum finely diced
- 3 cloves garlic finely diced
Turkish Spice Mix
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp sumac
- ½ tsp red chilli flakes
Instructions
- Top off or fill the firebox with charcoal. Light the charcoal. Install cooking grate on top. Leave the dome open for about 10 minutes, then close.
- Open the bottom vent and top vent halfway until the Firehawk Kamado approaches 148°C-230°C/300°F–450°F. Then begin closing the vents as needed to stabilise the kamado at your target temperature.
- When the grill is hot enough, you’re ready to grill.
- In a bowl, add the chopped onion, garlic and capsicum. Add the minced lamb and beef meat. Pour in the cumin, oregano, sumac, chilli flakes salt, and pepper. Mix by hand thoroughly.
- Cut the eggplants lengthwise into thin slices. Lay out the eggplant slices.
- Spoon a generous amount of the meat mixture onto each slice and roll them up.
- Skewer the rolled eggplants to secure them.
- When your Firehawk Grill reaches medium-high heat. Grill the kebabs until the rolls get a beautiful char and the flavours intensify.
Notes
| BEEF | INTERNAL TEMP °C | INTERNAL TEMP °F |
| RARE | 49 | 120 |
| MEDIUM RARE | 55 | 130 |
| MEDIUM RARE | 60 | 140 |
| WELL DONE | 71 | 159 |
| GROUND | 71 | 159 |
| PULLED | 96 | 205 |
| SHORT RIBS | 96 | 205 |
| BRISKET | 98 | 205/210 |
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
