Classic Turkish Iskender Kebab
Thinly sliced lamb over toasted pide bread with tomato sauce, browned butter, and cool yogurt.
Equipment
- Large skillet
- Small saucepan
- Baking sheet
- Tongs
- Sharp knife
Ingredients
Lamb
- 1 1/2 lb lamb leg or loin thinly sliced
- 1/2 cup plain yogurt for marinade
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic grated
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp fine salt
Sauce and Serving
- 4 pieces pide or flatbread cut into cubes
- 2 cups crushed tomatoes
- 2 tbsp unsalted butter
- 1/2 tsp Aleppo pepper or red pepper flakes
- 1 cup Greek yogurt to serve
- 1 tbsp fresh parsley chopped
Instructions
Marinate the lamb:
- Whisk the yogurt, olive oil, lemon juice, garlic, cumin, paprika, and salt together. Toss with the lamb and rest for at least 20 minutes.
- Toast the bread cubes in a 400 F (200 C) oven for 8 to 10 minutes until crisp at the edges.
Cook the sauce and lamb:
- Simmer the crushed tomatoes and pepper flakes in a saucepan for 12 minutes, until thickened. Keep warm.
- Heat a skillet over high heat and sear the lamb in batches until browned and cooked through, about 2 minutes per side.
Assemble:
- Divide the toasted bread among plates and spoon over some tomato sauce. Arrange the lamb on top and spoon over more sauce.
- Melt the butter until foaming and lightly browned, then drizzle it over the plates. Add yogurt and parsley and serve hot.
Notes
- Chill the lamb briefly before slicing for easier, thinner cuts.
- Cook the lamb in batches so it sears instead of steams.
- Assemble just before serving to preserve the toasted bread.
Nutrition
Calories: 690kcalCarbohydrates: 39gProtein: 45gFat: 40gSaturated Fat: 15gCholesterol: 150mgSodium: 930mgFiber: 4gSugar: 8g