Iskender Kebab

Recipe by Nunzia Jones
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25hrs 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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