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Iskender kebab

Turkey is famous for its delicious, delicately spiced kebabs and this version is a favourite.


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
2 garlic cloves, crushed
2 teaspoons sweet paprika
1/4 teaspoon chilli powder
375ml (1 1/2 cups) passata (tomato pasta sauce)
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


Combine the onion, lemon juice and 2 tablespoons of oil in a bowl. Add lamb and toss to coat. Cover with plastic wrap. Place in the fridge for 2 hours to marinate.

Combine the yoghurt and half the garlic in a small bowl. Cover and place in the fridge.

Heat the remaining oil in a medium saucepan over low heat. Add the remaining garlic and cook, stirring, for 1 minute or until soft. Add the paprika and chilli and cook for 30 seconds or until aromatic. Add the passata and water and simmer, stirring occasionally, for 20 minutes or until the sauce thickens.

Remove the lamb from the marinade and season with salt and pepper. Thread the lamb onto 4 metal skewers.

Preheat a barbecue or large chargrill on high. Add the lamb and cook, turning occasionally, for 10 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.

Cut the bread crossways into 5 pieces then cut each piece in half horizontally. Add the bread, tomato, and chillies to the barbecue and cook for 2 minutes each side or until charred. Cut the bread into 2cm pieces.

Divide the bread, tomato, chillies, lettuce and tabouli among serving plates. Top with the lamb skewers and drizzle over the passata mixture. Serve with the yoghurt sauce.


You will need 4 long metal skewers for this recipe.

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