Iskander Kebabs Recipes

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.

ISKANDER KEBABS

Steps:

• First, cook meatballs in oven until cooked through. While meatballs cook, puree the red pepper and mix with tomato sauce. Slowly heat mixture up to a simmer but do not boil. Add crushed red pepper and salt. Keep warm Toast pita bread slices until hot but not crispy. Cut pita bread into small bite-size triangles. Toast pine nuts in 2 tsp of olive oil. In individual bowls, layer the bottom with a handful of pita bread, add enough tomato sauce to just barely cover the bread, then top with a few slices of butter. Next add a scoop of yogurt. Then add 10 or so meatballs and top with the pine nuts. Garnish with the parsley and enjoy.