Iskender Kebab
I tried this dish at a Turkish restaurant in London and was amazed by how delicious it was!
Ingredients
Serves: 4
- 4 pitta breads
- 1 tablespoon olive oil
- 4 chicken breast fillets, roughly diced
- 2 medium onions, chopped
- 1 clove garlic, minced
- 1/2 (600g) jar passata
- ground cumin to taste
- salt and freshly ground black pepper to taste
- 125g (4 oz) butter, melted
- 1 (200g) tub Greek yoghurt
- good handful chopped fresh parsley
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Arrange pitta on a baking tray and lightly toast under the grill. Cut pittas into bite-size pieces and keep warm.
- Heat the olive oil in a frying pan over medium heat. Stir in the chicken, onion and garlic and cook until chicken juices run clear. Mix in passata. Season with cumin, salt and pepper. Continue cooking 10 minutes.
- Arrange pitta pieces in a serving dish. Drizzle with butter and top with the chicken mixture. Garnish with dollops of yoghurt and parsley to serve.
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Reviews & ratings
Average global rating:
(23)
Reviews in English (19)
very nice def try it - 21 Dec 2009
The actual Iskendar Kebabs are served over a bed of rice and the original recipe does not use Chicken but thin slices of mutton. Slices of meat are placed over boiled rice flavored with coriander. A layer of bread is placed on top of the meat cooked in tomatoes. The final layer is of fresh yogurt, so much so that it soaks the bread layer. Sprinkled with paprika and coriander for garnishing. - 19 Mar 2008 (Review from Allrecipes US | Canada)
You can also try this recipe with very thinly cut beef slices or minced meat. For the best taste, real butter could be used. Another suggestion could be to add some garlic paste to the yoghurt. The name is not coming from Alexander the Great, but from the name of the cook who invented and made this dish famous decades ago. His name was "Iskender" and he was from the city of Bursa. Cheers - 19 Oct 2007 (Review from Allrecipes US | Canada)
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