Iskender Kebab Recipe 415

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.

İSKENDER KEBAB

Steps:

• Preheat the oven 180 C (350 F).

ISKENDER KEBAB RECIPE - (4.1/5)

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.

ISKENDER KEBAB RECIPE

Steps:

• First, we have to marinate the meats to tenderize and give extra flavor. To make it easier I used a food processor.
• For the ground beef marinade, process onion, add black pepper, pulse a couple of times and transfer to a plate.
• For tenderloin meat, in the same food processor process onion, yogurt, olive oil, red pepper flakes, ground black pepper and oregano (optional) and add the tenderloin pieces and rub the sauce all over the meat.
• In a freezer bag alternately place one tenderloin piece and spred big chunk of ground beef on top of it. Continue to stack up until ground beef and meat pieces are finished.
• roll the excess freezer bag to make a big even log. First let it marinade in the fridge for about 4-6 hours if possible or freeze until it is firm enough to slice. You can keep in the freezer and take it out half an hour or so before you want to use.

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.