Turkish Eggplant Kebab With Yogurt Marinated Chicken (Patlicanli Kebap) (Oven Style)

Prep Time
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"This is a southern Turkish style kebab, prepared at homes. The aubergines (eggplants) are double baked in this recipe, Southern Turkish style, which intensify their flavor. Marinating the chicken in yoghurt, olive oil, tomato paste and red pepper paste is well worth the effort, as it tenderizes the chicken and enables the flavors to blend well. Source: Ozlem Warren (with modification)"

Original is 6 servings


  • Serving Size: 1 (322.2 g)
  • Calories 345.2
  • Total Fat - 20.3 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 153.1 mg
  • Sodium - 111 mg
  • Total Carbohydrate - 10.9 g
  • Dietary Fiber - 3.1 g
  • Sugars - 5 g
  • Protein - 29.4 g
  • Calcium - 69 mg
  • Iron - 2.7 mg
  • Vitamin C - 87.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat the oven to 180 C/ 350 F

Step 2

Peel the aubergines (eggplants) in zebra stripes, using a vegetable peeler or a small knife. Cut the aubergines in lengthways then in 1cm (0.4”) thick slices.

Step 3

Place the slices on a tray and sprinkle salt over them (The salt will help extract the bitter juices out of the eggplant). Set aside for 15 minutes.

Prepare the marinade for the chicken

Step 4

Place the chicken pieces in a large bowl. Stir in the yoghurt, garlic, olive oil, tomato paste, cumin, red pepper paste (if using) and red pepper flakes. Season with salt and ground black pepper to your taste and combine and mix the chicken pieces with the marinade.

Step 5

Cover the marinade and leave in the fridge for 30 minutes (you can prepare this marinade ahead of time, even overnight and leave in the fridge. Refer to the NOTE below).

Step 6

Using kitchen paper towel, squeeze the excess moisture out of the aubergines.

Step 7

Place the aubergines on a tray and drizzle 3 tbsp. olive oil over them. Coat the pieces with the olive oil and partially bake in the preheated oven for 15 minutes.

Step 8

Heat the olive oil in a large heavy pan and stir in the marinated chicken pieces. Sauté over medium to high heat for 4 – 5 minutes, turn the heat off.

Step 9

Once the aubergine slices partially baked, prepare the chicken & aubergine bake with vegetables.

Step 10

In a large baking dish, place a chicken piece next to onion, pepper (alternating red and green pepper pieces) and aubergine slices. Keep on placing chicken and vegetables in this order side by side, until all the chicken and vegetables are layered. Spread any remaining aubergine slices at the top.


Step 11

Stir in the red pepper paste, tomato paste, red pepper flakes and the water to the pan used for sautéing the chicken.

Step 12

Combine all, also using any leftover chicken marinade sauce in the pan. Pour in this mixture over your tray with the chicken, aubergine and vegetables.

Step 13

Bake in the oven for 35 – 40 minutes, until chicken and vegetables are cooked and turned light golden color.

Step 14

Serve hot with plain rice or bulgur pilaf aside.

NOTE: Marinating the chicken in yoghurt, olive oil, Turkish hot pepper paste, biber salcasi and spices is really well worth the effort; it tenderizes the chicken and enables the flavors to blend well


No special items needed.

2 Reviews

Mia in Germany

Wonderful dish! I had no Turkish hot pepper paste, so I used Harissa paste, which is quite nice in Turkish dishes. This is a keeper. Thanks for sharing! Made for Lighten Up game.


review by:
(11 Oct 2020)


A firework of flavors and colors! A real keeper and healthy chicken recipe!


review by:
(21 Jul 2017)

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