Patlican Kebab

Serves 4

Prep Time 10 minutes

Cook Time 15 minutes


500g minced lamb
2 long, thin (or 1 large regular) aubergines (peel strips from the skin using a vegetable peeler if you want to make them stripy)
2 tablespoons Turkish chilli flakes (if using regular chilli flakes, reduce the amount to 2 teaspoons)
2 tablespoons ground cumin (freshly toasted and ground is best)
1 teaspoon ground cinnamon
2 teaspoons paprika
2 teaspoons dried mint
1 teaspoon black pepper
Oil, for cooking

To serve
Natural yoghurt
Charred green chillis
Raw sliced onions



These kebabs are incredibly impressive for the effort involved, and make a great visual impact. There’s no need to zebra-peel your aubergines but they do look more striking. This works best with the long, thin variety of aubergine but regular will also work fine - they just won’t look as neat.

Patlican Kebab Cooked .jpg

1. Combine the minced lamb, spices, mint and a generous seasoning of salt in a bowl.

Lamb with Spices.jpg

2. Use your hands to knead the meat - almost as if you are kneading dough - for a few minutes. This is important for the texture of the kebab.​​​​​​​

Lamb mixed with spices .jpg

3. Cut the aubergines widthways into 1-inch pieces and place into a bowl. Season with salt and rub with a little oil​​​​​​​.

4. Divide the meat into 12 balls. Thread the meat and aubergine onto skewers, alternating between the two and shaping the meat so that it is the same width as the aubergine.​​​​​​​

raw patlican kebab.jpg

5. Light two gas burners on the Jupiter Outback BBQ and set the heat to medium. Once hot, add the skewers and cook for around 15 minutes, turning regularly, or until the lamb and aubergine are cooked through.​​​​​​​

Patlican kebab cooking .jpg

6. Serve the kebabs with the flatbreads, yoghurt, chillis and sliced onion.​​​​​​​

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.