Description
Experience the rich flavours and captivating history of Iskender Kebab, a Turkish culinary masterpiece featuring succulent döner meat, tangy tomato sauce, creamy yogurt, and warm pita bread.
Ingredients
Units Scale
- 600 g lamb or beef döner kebab meat, thinly sliced
- 4 pita bread rounds, sliced into bite sized squares
- 1 1/2 cup plain yogurt
- 400 g can chopped Roma tomatoes
- 2 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp cumin
- 6 tbsp butter
- 4 garlic cloves, minced
- 1 onion, thinly sliced
- salt
- freshly ground black pepper
- olive oil
- grilled large green chillies, to serve
Instructions
- Preheat your oven to 180°C. Place the pita bread rounds on a baking sheet and warm them in the oven for 5 minutes, or until they are heated through and slightly crispy on the edges.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced onion, and sauté until the onion is soft and translucent.
- Add the chopped Roma tomatoes, tomato paste, paprika, cumin, salt, and pepper to the skillet. Cook, stirring occasionally, until the sauce thickens, about 10 minutes.
- In a separate skillet, heat the döner kebab meat over medium-high heat until it is heated through.
- While the meat is heating, melt the butter in a small saucepan over low heat.
- To assemble the Iskender Kebab, place the sliced warmed pita bread on serving plates. Top it with a portion of the heated döner kebab meat.
- Spoon some of the tomato sauce over the meat, followed by a dollop of plain yogurt.
- Drizzle the melted butter over the yogurt.
- Serve with grilled green chillies on the side.
Notes
If you don’t have döner kebab meat, you can grill lamb or beef over a charcoal grill then thinly slice for use in this recipe