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

Here's how you make Turkish Eggplant Kebab With Yogurt Marinated Chicken (Patlicanli Kebap) (Oven Style)
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  • Servings: 6
  • Prep: 20m
  • Cook: 35-40m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3 pounds eggplant (2 medium aubergines eggplants)
  • 1 1/2 pounds boneless skinless chicken thighs (or chicken breast, skinned and cut in 4x4 cm, 1.6” x 1.6” chunks, 700 gr)
  • 2 red bell peppers (Romano pointy, or bell peppers, deseeded and sliced in chunks)
  • 1 green bell pepper (pointy or bell pepper, deseeded and sliced in chunks)
  • 1 yellow onion (medium onion, coarsely chopped)
  • 3 tablespoon olive oil
  • Salt and ground black pepper, to taste
  • FOR THE CHICKEN MARINADE
  • 4 to 6 garlic cloves, finely chopped
  • 30 ml yogurt (plain whole milk, 2 tablespoons)
  • 1/2 tablespoon tomato paste
  • 1 1/2 teaspoons cumin
  • 1/2 tablespoon hot pepper paste (Turkish, optional, or other equivalent hot pepper paste)
  • 1 teaspoon red pepper flakes
  • Salt and ground black pepper, to taste
  • 1 tablespoon olive oil (to sauté the marinated chicken)
  • FOR THE SAUCE
  • 1/2 tablespoon red pepper paste (or 1-2 tsp. red pepper flakes)
  • 1/2 teaspoon tomato paste
  • 1 1/2 cups water
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • TO PREPARE THE SAUCE

  • 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

We hope you enjoy this recipe!

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