ISKENDER KEBAB

Iskender Kebab image

Posted in response to a request. The Iskender kebab has first produced in Bursa. The dish is one of the most delicious and well-known meat dishes of Turkey. Prep time includes marinade time.

Provided by Nunzia Jones

Time P1DT1h20m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lamb, cubes
4 large onions
1 teaspoon salt
1 teaspoon pepper
olive oil
2 round pita breads
2 tablespoons tomato puree
2 large tomatoes
2 cups plain plain yogurt
4 cloves garlic
4 tablespoons butter
salt
1 pinch cayenne pepper
4 large chili peppers

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.

Nutrition Facts : Calories 1422.5, Fat 78, SaturatedFat 38.7, Cholesterol 332.9, Sodium 1975.9, Carbohydrate 97.5, Fiber 10.3, Sugar 37.4, Protein 85.5