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Ali Nazik Kebab Recipe

Ali nazik kebab hails from Gaziantep. The flavours combine perfectly together to produce a plateful of indulgence.
Course Main
Cuisine Turkish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Calories 500kcal
Author Turkey's For Life

Ingredients

For The Meat Topping

  • 200 g lamb minced
  • 1 small onion peeled & finely chopped
  • 1 small red pepper deseeded & finely chopped
  • 1 small green pepper deseeded & finely chopped
  • 1 chilli finely chopped
  • 1 heaped tsp tomato paste or red pepper paste
  • 1 dessert spoonful butter
  • 1 dessert spoonful olive oil
  • 1 tsp baharat mixed spices
  • 1 tsp paprika
  • 1 tsp chilli flakes or powder
  • salt & pepper to season
  • 1 tbsp parsley finely chopped, to garnish

For The Yoghurt Base

  • 3 medium aubergines
  • 4 heaped tbsp natural yoghurt
  • 2 cloves garlic peeled & grated
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 lemon juiced

Instructions

For The Yoghurt Base

  • Preheat your oven to 200 degrees Celsius.
  • Prick your aubergines a few times all around, place them on a baking tray and then place them on the middle shelf of the oven.
  • Bake for 30-40 minutes until the skin is charring and the the flesh inside is soft.
  • Meanwhile, add your yoghurt, olive oil and garlic to a bowl and mix until smooth. Leave to stand at room temperature.
  • When your aubergines are baked, remove from the oven and place on a plate to cool.
  • Turn your oven off but keep the door closed so the oven stays warm inside.
  • When your aubergines are cool enough to touch after about ten minutes, pull the skin away and then roughly chop the flesh.
  • Add the lemon juice to the pulp and mix.
  • Now stir the aubergine into your yoghurt.
  • Place the yoghurt and aubergine mix into your slightly warm oven along with two plates and turn your attention to your meat topping.

For The Lamb Topping

  • Heat your butter and oil in a frying pan on a medium heat and add your onion.
  • Sauté for 5 minutes until it starts to go translucent and then add your peppers, including the chilli.
  • Saute for a couple of minutes before adding your lamb mince and your spices.
  • Stir your mix around and when your meat is starting to brown and release its juices, mix in your salça (tomato paste).
  • Add salt and pepper to season and cook on a medium heat, breaking up any bigger clumps of mince.
  • Once your meat is cooked (about 10 minutes), remove from the heat.

Serve Your Ali Nazik Kebab

  • Remove the plates and the yoghurt aubergine mix from the oven.
  • Divide the mix between the two plates and spread evenly over the surface.
  • Now divide your lamb mix between the two plates, placing it on top of the yoghurt bed, in the centre.
  • Drizzle remaining juices over the top of the meat and yoghurt.
  • Sprinkle with the chopped parsley and serve immediately.

Notes

  • As with all of our recipes, total calories are approximate in our ali nazik recipe.
  • We place plates and our yoghurt mix into a warm oven because ali nazik kebab shouldn't be served with a cold yoghurt aubergine baze. It should have a slight warmth to it.
  • If you want to be extra indulgent, you can fry some extra butter and chilli flakes together to drizzle over the top of your ali nazik kebab. We just add the juices from the pan.
  • As you can see in our serving under this recipe, we like to serve our ali nazik kebab with roasted pepper. If you want to do this, place your pepper in the oven at the same time as your aubergine.