- 4
- 1800 mins
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
Preparation
Step 1
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.