Iskender Kebab From Leftover Roast Lamb Recipes

İSKENDER KEBAB

Steps:

• Preheat the oven 180 C (350 F).

ISKENDER KEBAB FROM LEFTOVER ROAST LAMB

Steps:

• Marinate the lamb for a couple hours (or more) in the garlic, greek seasoning and olive oil. Make sure all the meat gets some of the seasoning on it and use enough olive oil to make the lamb a little moist.
• In a pan or saucepan, heat the butter and olive oil and lightly cook the garlic. Add paprika, chili powder if using and the diced tomatoes. Cook till tomatoes have softened then add tomato paste and heat through. Keep warm.
• Under a moderately hot grill, heat meat till it is sizzling but don't overcook it. Remove from grill and keep hot.
• Cut the Turkish bread or pide into about 25 mm slices, drizzle or spray with olive oil and toast in a hot oven. I used one of those round turbo halogen ovens for both the meat and the bread which I find to be excellent. The bread should be slightly crisp on the outside, but still soft and moist inside.
• To serve, lay some bread on each plate, top with meat, pour on tomato sauce and spoon yogurt over it. If you have it, a few pinches of sumac gives it a nice tang.

ISKENDER KEBAB

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm.
• Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking 10 minutes.
• Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with yogurt and parsley to serve.

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.