Iskender Kebab Recipes

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ISKENDER KEBAB



Iskender Kebab image

I tried this dish at a Turkish restaurant in London and was amazed by its delicious taste! I later found out that this dish was named after Alexander the Great, whom the Persians called 'Iskender.' Apparently it was his favourite food.

Provided by GATOULA

Categories     World Cuisine Recipes     Middle Eastern     Persian

Time 30m

Yield 4

Number Of Ingredients 12

4 pita bread rounds
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - chopped
2 medium onion, chopped
1 clove garlic, minced
1 (10.75 ounce) can tomato puree
ground cumin to taste
salt to taste
ground black pepper to taste
½ cup butter, melted
1 cup Greek yogurt
¼ cup chopped fresh parsley

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.

Nutrition Facts : Calories 666.8 calories, Carbohydrate 48.6 g, Cholesterol 144.2 mg, Fat 36.2 g, Fiber 3.9 g, Protein 37.3 g, SaturatedFat 18.7 g, Sodium 885.7 mg, Sugar 8.8 g

ISKENDER KEBAB



Iskender Kebab image

Posted in response to a request. The Iskender kebab has first produced in Bursa. The dish is one of the most delicious and well-known meat dishes of Turkey. Prep time includes marinade time.

Provided by Nunzia Jones

Categories     Lamb/Sheep

Time P1DT1h20m

Yield 2 serving(s)

Number Of Ingredients 14

2 lbs lamb, cubes
4 large onions
1 teaspoon salt
1 teaspoon pepper
olive oil
2 round pita breads
2 tablespoons tomato puree
2 large tomatoes
2 cups plain plain yogurt
4 cloves garlic
4 tablespoons butter
salt
1 pinch cayenne pepper
4 large chili peppers

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.

Nutrition Facts : Calories 1422.5, Fat 78, SaturatedFat 38.7, Cholesterol 332.9, Sodium 1975.9, Carbohydrate 97.5, Fiber 10.3, Sugar 37.4, Protein 85.5

ISKENDER KEBAB RECIPE



Iskender Kebab Recipe image

Iskender Kebab: It is one of the most popular meat dishes of Turkish cuisine and is also trendy around the globe. It takes its name from its inventor, İskender Efendi, who lived in Bursa in the late 19th century Ottoman Empire. It has thinly sliced doner Iskender kebab on top of lightly grilled pide bread with the doner fat and generously soaked with a tomato puree, served with yogurt and grilled tomatoes and peppers on the side. We are going to make the Iskender kebab's doner at home from scratch including the doner meat kebab. Normally we serve plain doners with rice pilav on the side. But the Iskender style takes it to another level indeed. You will be amazed by the taste and how similar it is to the restaurants if you already tasted it.

Provided by Ayşenur Altan

Categories     Main Course

Time 3h

Number Of Ingredients 19

500 gr. tenderloin meat
500 gr. ground meat (i used beef, you can also use half lamb meat)
1 medium onion
2 tbsp yogurt
1 tsp black pepper (ground red pepper)
1 tsp oregano (optional)
4-5 tbsp olive oil
1 tsp black pepper
1 medium onion
4-5 tbsp olive oil
2 tbsp each butter and tomato paste
2 grated tomatoes
salt (black pepper and paprika)
enough hot water to make a thick sauce
5-6 tbsp butter or olive oil
6-7 green peppers
2-3 tomatoes
1 cup thick yogurt
4 tbsp butter

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.

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