Tokat Kebab

Ingredients

• 600 g lamb shoulder or leg, cut into chunks
• 100 g lamb tail fat, diced small
• 3 medium eggplants
• 3 medium potatoes
• 4 medium tomatoes
• 5 green horn peppers
• 1 whole head of garlic, cloves separated but unpeeled
• 1 tsp rock salt
• 1 tsp freshly ground black pepper

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Peel the eggplants in stripes, cut into thick rounds, soak in salted water for 20 minutes, then drain and pat dry.

2. 2

   Peel the potatoes and slice them into rounds matching the eggplants; chop tomatoes and green peppers into large chunks.

3. 3

   Arrange lamb chunks, eggplant slices, and potato rounds alternatively on skewers or in a roasting pan, tucking garlic cloves in between.

4. 4

   Scatter the diced tail fat evenly over the top, and place tomatoes and green peppers along the borders.

5. 5

   Season with salt and black pepper, then bake in a preheated oven at 200°C (400°F) for about 55-60 minutes until meat is tender and browned.

Note. Baste the vegetables occasionally with the rendered pan juices during roasting to keep them extraordinarily tender and flavorful.