How to make İskender Kebab: Strips Of Lamb
Iskender Kebab is one of Turkey’s most delicious and flavorful dishes because it has meat, bread, tomato sauce, and yogurt to satisfy your taste buds. Although this dish is not easy to prepare and cook, following the instructions in this post can streamline the entire process. Read on!
Ingredients
- Two brown onions – grated
- 60 ml of fresh lemon juice
- ¼ cup of olive oil
- 800 grams of lamb backstrap – cut it into 3cm pieces
- 260 grams or one cup of yogurt
- Two cloves of garlic – crushed
- Two teaspoons of sweet paprika
- ¼ teaspoon of chili powder
- 375 ml of tomato passata
- 125 ml of water
- One 400 grams of Turkish bread
- Two tomatoes – halved
- Four long fresh green chilies
- Shredded lettuce to serve
- Tabouli to serve
Instructions
- Combine lemon juice, onion, and oil in a bowl
- Add lamb to the bowl and coat
- Cover with plastic wrap and put in the fridge for two hours
- Combine yogurt with garlic in a small bowl
- Cover these ingredients and place them in the fridge
- Heat the remaining oil in a saucepan over medium heat
- Add the remaining garlic and stir for one minute
- Add chili and paprika and cook for 30 seconds
- Add water and passata and simmer for 20 minutes
- Remove the lamb and season with salt and pepper
- Now put the lamb into four metal skewers
- Preheat a large chargrill or barbeque
- Add the lamb and cook for ten minutes
- Transfer to the plate and keep warm
- Cut the bread into five pieces
- Add the bread, chilies, and tomato to the barbecue and cook for two minutes
- Cut the bread into 2cm pieces
- Dive the bread, chilies, tomato, tabouli, and lettuce among serving plates
- Top the plates with lamb skewers and drizzle the passata mixture
- Serve with the yogurt sauce
