Sliced Lamb Over Crispy Bread — Iskender Kebab
Bursa-style centrepiece iskender with thinly sliced doner lamb laid over crisp toasted pide cubes, drenched in tomato sauce and sizzling brown butter, finished with garlic yogurt and grilled tomato.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 200C. Toss 480g lamb with 4 tbsp yogurt, 2 tbsp tomato paste, 4 grated garlic cloves, 2 tsp cumin, 2 tsp oregano, 1 tsp pepper, 2 tsp salt; marinate 15 minutes. Cube 160g pide into 2cm pieces. Grate 600g tomato. Halve 2 grilling tomatoes and set aside with 2 sivri peppers.
Bake
Spread pide cubes on a tray, drizzle with 20ml olive oil, bake at 200C for 8–10 minutes until deeply golden and crisp. Transfer to a warm plate.
Build 1
While pide bakes, simmer grated tomato, 2 tbsp tomato paste, 1 tsp pul biber, 1 tsp sugar, 1 tsp salt, and 1 cup hot beef stock over medium heat for 8–10 minutes until thickened to coat a spoon.
Sear
Heat 20ml olive oil in a wide skillet over high heat for 2 minutes until shimmering. Add marinated lamb in a single layer, sear for 6–7 minutes tossing, until edges crisp and meat cooked through.
Char
Lay 2 tomato halves cut-side down with 2 sivri peppers in a hot dry pan over high heat for 4–5 minutes until skin blackens and tomato softens. Transfer to a board.
Bloom
Whisk 300g yogurt with 2 grated garlic cloves and a pinch of salt until smooth. Melt 60g butter in a small pan over medium-high heat for 90 seconds until foaming and hazelnut-brown.
Plate
Layer crisp pide on 2 warm plates, lay seared lamb across each, ladle hot tomato sauce over, drizzle brown butter, dollop garlic yogurt alongside, lay charred tomato and pepper, scatter 10g parsley and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.