Lamb iskender kebabs

Lamb iskender kebabs

From
Posh Kebabs
Serves
4
Cooking time
20 mins

Traditionally, Iskender kebab is incredibly rich: slices of doner meat piled on top of pitta, smothered with a tomato butter sauce and yogurt. Crunchy pitta soaks up all the juices, making this dish devilishly moreish.

Ingredients

Quantity Ingredient
4 large pitta breads
600g lamb neck fillet
2 tablespoons olive oil, plus a drizzle
50g butter
2 garlic cloves, crushed
200g vine cherry tomatoes, roughly chopped
2 tablespoons' tomato puree
2 teaspoons turkish pepper flakes
200g greek yogurt
handful flatleaf parsley, roughly chopped
salt
freshly ground black pepper

Method

  1. Heat a barbeque or griddle pan to high. Heat the pitta breads on each side for about 1½ minutes, or until warmed, crisp, and toasted in places. Roughly chop the pittas into wedges, then transfer to a large serving dish.
  2. Return the griddle pan to the heat. Once hot, rub the lamb with a drizzle of oil, season, then cook for 6–8 minutes, turning frequently until charred in places and cooked to your liking. Remove from the pan and rest on a board, covering loosely with foil.
  3. Meanwhile, heat the oil and butter in a frying pan. When the butter has melted, add 1 garlic clove and the tomatoes, and cook for a few minutes over a medium heat until they start to soften. Stir in the tomato purée and pepper flakes until combined. Remove from the direct heat but keep warm.
  4. Mix the yogurt with the remaining garlic clove, then set aside.
  5. Thinly slice the lamb and pile on top of the crisp pittas. Pour over any resting juices, spoon over the hot tomato sauce and dollop over the yogurt. Scatter with the parsley and eat immediately.
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