İSKENDER KEBAB
Steps:
- Preheat the oven 180 C (350 F).
Nutrition Facts : Calories 765 kcal, ServingSize 1 serving
ISKENDER KEBAB
I tried this dish at a Turkish restaurant in London and was amazed by its delicious taste! I later found out that this dish was named after Alexander the Great, whom the Persians called 'Iskender.' Apparently it was his favourite food.
Provided by GATOULA
Categories World Cuisine Recipes Middle Eastern Persian
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 666.8 calories, Carbohydrate 48.6 g, Cholesterol 144.2 mg, Fat 36.2 g, Fiber 3.9 g, Protein 37.3 g, SaturatedFat 18.7 g, Sodium 885.7 mg, Sugar 8.8 g
ISKENDER KEBAB
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
Categories Lamb/Sheep
Time P1DT1h20m
Yield 2 serving(s)
Number Of Ingredients 14
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
ISKENDER KEBAB FROM LEFTOVER ROAST LAMB
This is an easy way to make a very tasty and pretty authentic version of Turkish Iskender kebab for which you would normally need to source the meat from a kebab vendor.
Provided by CheapandTasty
Time 35m
Yield Serves 4
Number Of Ingredients 0
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 RECIPE - (4.1/5)
Provided by Erinswan
Number Of Ingredients 14
Steps:
- 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 large bowl. Add beef or lamb pieces and marinade overnight or for 24 hours. The next day before you cook the meat, use a knife, electric knife or meat cutter to shred the meat. Then cook the meat in a large skillet (be careful not to over-cook). While the meat is cooking you can prepare the Iskender plate. Warm pita bread on the stove 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 to yogurt, mix well. Add extra salt to taste. Spoon garlic yogurt onto the pita squares just before adding hot lamb or beef. Stack hot lamb or beef onto yogurt covered pita bread. Mix tomato puree with olive oil and pepper and heat in a small saucepan, add salt to taste, and drizzle over the meat. Lastly, melt the butter in a small pan. When it starts bubbling, pour over the tomato sauce. Serve Iskender Kebab while its hot with a side of yogurt. This recipe makes 4 servings.
GREEK ISLAND CHICKEN SHISH KEBABS
This is a nice change from the ordinary grilled chicken. This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Lamb can be substituted for the chicken, and many variations on vegetables can be used.
Provided by Dolce Cuoco
Categories World Cuisine Recipes European Greek
Time 2h30m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Soak wooden skewers in water for about 30 minutes before use.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 9.3 g, Cholesterol 86.1 mg, Fat 13.1 g, Fiber 2.4 g, Protein 33.8 g, SaturatedFat 2.4 g, Sodium 180.6 mg, Sugar 3.2 g
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