Dinner

Ali Nazik Kebab Recipe

Name: Ali Nazik Kebab Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Turkish
Ingredients: 1 lb lamb or beef cubes; 3 tbsp olive oil; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp paprika; Salt and pepper to taste; 2 medium eggplants; 1 cup Greek yogurt; Salt to taste; 3 tbsp olive oil (divided usage); Fresh parsley for garnish

ByMaya bella February 20, 2026February 20, 2026

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Introduction

Ali Nazik Kebab is a flavorful Turkish dish featuring tender grilled meat served over a creamy roasted eggplant and yogurt base. This recipe combines smoky roasted eggplants with spiced lamb or beef for a delicious and satisfying meal.

The dish shows a round plate with a base layer of creamy white mash spread evenly in a thick circle. On top, there are several grilled sausage-like meat pieces, dark brown with charred black grill marks, arranged closely in the center. Mixed with the meat are small, diced red vegetables, likely roasted, adding a bright pop of red. Fresh chopped green herbs are sprinkled over everything, giving bright green spots on the meat and vegetables. The plate is placed on a white marbled surface with small bowls of spices nearby in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lamb or beef cubes
2 medium eggplants
1 cup Greek yogurt
3 garlic cloves, minced
3 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Step 1: In a bowl, mix olive oil, minced garlic, ground cumin, paprika, salt, and pepper. Add the cubed meat and coat well. Cover and refrigerate for at least 1 hour to marinate.
Step 2: Preheat your grill or oven to 400°F (200°C). Halve the eggplants lengthwise, drizzle with olive oil, and sprinkle with salt. Place cut-side down on a baking sheet and roast for 30-35 minutes until soft.
Step 3: Thread the marinated meat onto skewers. Grill over medium-high heat for 10-15 minutes, turning occasionally, until cooked to your desired doneness.
Step 4: When the eggplants are cool enough to handle, scoop out the flesh and place it in a blender with the Greek yogurt. Blend until smooth, and adjust seasoning if needed.
Step 5: Spread the eggplant purée on a serving platter. Arrange the grilled kebabs on top, drizzle with olive oil, and garnish with fresh parsley before serving.

Tips & Variations

For extra smoky flavor, char the eggplants directly over an open flame before roasting.
Substitute lamb with ground beef or chicken cubes for a different taste.
Add a pinch of chili flakes to the marinade for a spicy kick.
Serve with warm flatbread or rice to complete the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the eggplant purée and grilled meat separate for best texture. Reheat the meat gently on the grill or stovetop and serve with chilled eggplant purée.