Iskender Kebab
INGREDIENTS
To make your own Doner kebabs you will need:
1 kg fillet of lamb
4 large onions
1 teaspoon salt
1 teaspoon pepper
olive oil
400g Doner kebab slices (home made as per above, or ready-made from Doner shops)
2 round pita breads
2 tablespoons tomato puree
2 large tomatoes
500g plain natural yoghurt
4 large cloves of garlic
50g butter
salt to taste
pinch of cayenne pepper
4 large chilli peppers
METHOD
Homemade Doner kebab:
First make the marinade to marinate the meat. Liquidise and sieve the onions, discard the onion pulp.
Mix salt, pepper, olive oil, and onion juice all together in a bowl then add diced or cubed lamb pieces to the marinade and keep refrigerated over night or for 24 hours.
Thread lamb pieces onto a skewer and cook on grill, basting with more marinade until brown and tender all over, should take 10-15 mins to cook.
While the kebab is cooking you can prepare the Iskender plate.
Iskender plate:
Warm pide on the grill on both sides and keep warm.
When everything is ready then slice the pide into 3cm squares, divide into 4 portions and place as a layer on each plate.
Crush garlic with the salt and add into yoghurt, mix well, add extra salt to taste. Spoon onto the pide squares just before adding hot doner kebabs.
Cut tomatoes in half and grill slowly until hot, don't overcook, as they will become too soft and soggy. Repeat with the chilli peppers.
Mix tomato puree with olive oil and pepper and heat in a small saucepan, add salt to taste, and drizzle over kebabs as it is the meat sauce.
Garnish with the grilled tomatoes and chilli peppers, and sprigs of fresh dark green parsely or mint.
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