Domatesli Kebab

Domatesli kebab is a specialty of Gaziantep, Türkiye, distinguished by its use of tomato as both a cooking vessel and a central flavor component. The dish typically features seasoned minced lamb or beef, mixed with local herbs and spices, then stuffed into hollowed-out tomatoes. These tomatoes are grilled over charcoal until the meat is fully cooked and the tomato softens, allowing the juices to meld with the meat. The key to an exceptional domatesli kebab lies in the quality of the tomatoes—they must be firm yet ripe enough to hold their shape on the grill—and in the balance of the meat’s seasoning, often including garlic, red pepper flakes, and a touch of isot pepper for a smoky heat. A great version achieves a contrast between the charred, slightly sweet tomato exterior and the juicy, spiced interior.

At Çıtır Çıtır in Gaziantep, food traveler Mark Wiens praised the dish for its intense, concentrated flavor, noting how the tomato’s acidity cuts through the richness of the lamb. Regional variations may include the addition of chopped onions or parsley to the filling, and some cooks finish the kebab with a drizzle of melted butter and a sprinkle of dried mint. While domatesli kebab is most closely associated with Gaziantep, similar stuffed-tomato kebabs appear in other parts of southeastern Türkiye, each adapting the spice blend to local tastes. The dish is typically served with grilled peppers, lavash bread, and a side of sumac-dusted onions.