Chunks of eggplant, pepper, zucchini, tomato, and onion marinated in olive oil and Turkish spices, skewered and char-grilled. The meat-free member of the mangal table, built on the same fire-and-skewer technique as şiş.
Also known as: sebze kebabı, sebzeli kebap, vegetable kebab, veggie kebab, vegetarian shish
Ingredients
- 2 zucchini, thick rounds
- 1 eggplant, large chunks, salted 20 min
- 2 red bell peppers and 1 red onion, big petals
- 250 g mushrooms, whole
- 80 ml olive oil
- 2 garlic cloves, grated
- 1 tbsp pomegranate molasses
- 1 tsp dried thyme, 1 tsp pul biber, salt
How to make it
- 1
Salt the eggplant chunks 20 min, then pat dry — this stops them drinking all the oil.
- 2
Toss all vegetables with oil, garlic, thyme, pepper and salt.
- 3
Skewer in repeating order so every skewer carries the same mix.
- 4
Grill over medium-hot coals 12-15 min, turning until charred at the corners but still firm inside.
- 5
Brush with pomegranate molasses in the last 2 min and serve on warm pide.
Pro tip: Cut every vegetable to the same thickness as the slowest one (the eggplant) — uniform size, not clever ordering, is what prevents half-raw skewers.
