Turkish cuisine · Meat & Kebab

Tokat Kebab

Leg of lamb with potatoes, eggplant, tomatoes and whole garlic cloves, slow-cooked on skewers in the oven.

Ingredients · for 4 servings

• 800 g lamb from the leg
• 4 potatoes
• 2 eggplants
• 4 tomatoes
• 1 head garlic
• 3 green pointed peppers
• 3 tbsp clarified butter
• 1 tsp thyme
• 4 wooden skewers
• Salt, pepper

Instructions

1. Cut the lamb into roughly 4 cm pieces, season with salt, pepper and thyme and let rest covered at room temperature for 30 min.; soak the wooden skewers in water.
2. Peel the potatoes and cut into thick slices, cut the eggplant into thick rounds and salt for 10 min., quarter the tomatoes, halve the peppers and separate the garlic cloves unpeeled.
3. Thread the meat, eggplant, potatoes and tomatoes alternately onto the skewers so that each piece of meat is flanked by vegetables.
4. Lay the skewers side by side in a deep roasting pan, distribute the peppers and garlic cloves in between and drizzle the melted clarified butter evenly over the top.
5. Cover tightly and cook at 170 °C for 1.5 hrs.; baste once after 45 min. with the released pan juices so nothing dries out.
6. Remove the cover and brown for a further 20–25 min. at 210 °C, until the potatoes have color and the meat slides off the skewer; serve drizzled with the juices from the pan.