ISKENDER KEBAB

Steps:

• First make the marinade for the meat.
• Place onions in a food processor and process till liquid, discard any remaining onion pulp.
• Mix salt, pepper, olive oil, and onion juice in a bowl.
• Add diced or cubed lamb pieces and marinade overnight or for 24 hours.
• Place marinaded lamb pieces onto a skewer and cook on grill, basting with more marinade until brown and tender all over, approximately 10-15 minutes.
• While the meat is cooking you can prepare the Iskender plate.
• Warm pita on the grill on both sides and keep warm.
• When everything is ready then slice the pita into squares, divide into 4 portions and place as a layer on each plate.
• Crush garlic with the salt and add into yogurt, mix well, add extra salt to taste.
• Spoon onto the pita squares just before adding hot lamb kebabs.
• Cut tomatoes in half and grill slowly until hot, don't overcook, as they will become too soft and soggy.
• Repeat with the chilli peppers.
• Mix tomato puree with olive oil and pepper and heat in a small saucepan, add salt to taste, and drizzle over kebabs as it is the meat sauce.
• Garnish with the grilled tomatoes and chili peppers, and sprigs of fresh dark green parsley or mint.