Iskenderkebab Recipes

İSKENDER KEBAB

İskender Kebab image

Provided by Turkish Foodie

Time 50m

Number Of Ingredients 15

Ingredients

1 kg Lamb or Rib eye steak
2 onions (grated)
3 tbsp olive oil
3 teaspoon red pepper flakes
3 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tbsp tomato paste
2 cups water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tbsp olive oil
2 tbsp melted sizzling butter for topping
4 pide bread (pita bread) or cube bread (square cut by 2 cm x 2 cm )
2 cups plain yogurt

Steps:

Preheat the oven 180 C (350 F).

Nutrition Facts : Calories 765 kcal, ServingSize 1 serving

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

Ingredients

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

Ingredients

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 - (4.1/5)

Iskender Kebab Recipe - (4.1/5) image

Provided by Erinswan

Number Of Ingredients 14

Ingredients

Garnish:
2 lbs lamb or beef tenderloin
4 large onions
1 teaspoon salt
1 teaspoon pepper
olive oil
4 pieces of Asian Nan Pita bread or plain pita bread
2 tablespoons tomato puree
1 pinch cayenne pepper
1 tablespoon olive oil
2 cupsplain yogurt
4 cloves garlic
salt to taste
4 tablespoons butter

Steps:

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 large bowl. Add beef or lamb pieces and marinade overnight or for 24 hours. The next day before you cook the meat, use a knife, electric knife or meat cutter to shred the meat. Then cook the meat in a large skillet (be careful not to over-cook). While the meat is cooking you can prepare the Iskender plate. Warm pita bread on the stove 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 to yogurt, mix well. Add extra salt to taste. Spoon garlic yogurt onto the pita squares just before adding hot lamb or beef. Stack hot lamb or beef onto yogurt covered pita bread. Mix tomato puree with olive oil and pepper and heat in a small saucepan, add salt to taste, and drizzle over the meat. Lastly, melt the butter in a small pan. When it starts bubbling, pour over the tomato sauce. Serve Iskender Kebab while its hot with a side of yogurt. This recipe makes 4 servings.

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