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Iskender kebab
Iskender kebab
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Turkey's famous spiced kebabs are a beloved favorite.
Ingredients:
  • 2 brown onions, coarsely grated
  • 60ml (1/4 cup) fresh lemon juice
  • 60ml (1/4 cup) olive oil
  • 800g lamb eye of loin (backstrap), cut into 3cm pieces
  • 260g (1 cup) Greek-style natural yoghurt
  • 5.00 gm sweet paprika
  • 1/4 tsp chilli powder
  • 375ml (1 1/2 cups) Mutti Tomato Passata
  • 125ml (1/2 cup) water
  • 1 x 400g loaf Turkish bread
  • 2 tomatoes, halved
  • 4 long fresh green chillies
  • Shredded iceberg lettuce, to serve
  • Bought tabouli, to serve
Instructions:
  • In a bowl, mix together the onion, lemon juice, and 2 tablespoons of oil. Add the lamb and toss until evenly coated. Cover with plastic wrap and refrigerate for 2 hours to marinate.
  • Mix the yogurt and half of the garlic in a small bowl, then cover and chill in the fridge.
  • In a medium saucepan, warm the rest of the oil over low heat. Saute the remaining garlic until soft, about 1 minute. Sprinkle in the paprika and chili and cook for 30 seconds until fragrant. Pour in the passata and water, then simmer for 20 minutes, stirring occasionally, until the sauce thickens.
  • Pat the lamb dry and season generously with salt and pepper before skewering onto 4 metal skewers.
  • Preheat a hot barbecue or large chargrill. Cook the lamb for 10 minutes, turning occasionally, until golden and cooked through. Then, transfer to a plate and cover with foil to keep warm.
  • Slice the bread into 5 pieces, then halve each piece horizontally. Grill the bread, tomato, and chillies for 2 minutes per side, or until nicely charred. Cut the bread into 2cm pieces.
  • Place the bread, tomato, chillies, lettuce, and tabouli on serving plates. Arrange the lamb skewers on top and generously drizzle with the passata mixture. Serve alongside the yogurt sauce.

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