Turkish · Dinner
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.
$$
20 minsPrep
40 minsCook
60 minsTotal
HardLevel
Nutrition per serving
724Calories
42gProtein
38gFat
52gCarbs
8gSugar
3gFiber
1080mgSodium
118mgChol
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Instructions
1
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 both grilling tomatoes and set aside with 2 sivri peppers.
2
Bake
Spread pide cubes on a large tray, drizzle with 20ml olive oil, bake at 200C 8-10 minutes until deeply golden and crisp. Transfer to warm plates.
3
Build 1
While pide bakes, simmer grated tomato, 2 tbsp tomato paste, 1 tsp pul biber, 1 tsp sugar, 1 tsp salt, and 240ml hot beef stock over medium heat 8-10 minutes until thickened to coat a spoon.
4
Sear
Heat 20ml olive oil in a wide skillet over high heat 2 minutes until shimmering. Add marinated lamb in a single layer, sear 6-7 minutes tossing, until edges crisp and meat cooked through.
5
Char
Lay all 4 tomato halves cut-side down with 2 sivri peppers in a hot dry pan over high heat 4-5 minutes until skin blackens and tomatoes soften. Transfer to a board.
6
Bloom
Whisk 300g serving yogurt with 2 grated garlic cloves and a pinch of salt until smooth. Melt 60g butter in a small pan over medium-high heat 90 seconds until foaming and hazelnut-brown.
7
Plate
Layer crisp pide on 2 warm plates, divide seared lamb across both, ladle hot tomato sauce over each, drizzle brown butter, dollop garlic yogurt alongside, lay charred tomato and pepper on each plate, 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (17 oz) lamb shoulder
- 4 tbsp plain whole-milk yogurt
- 2 tbsp tomato paste
- 4 garlic cloves
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground black pepper
- 2 tsp fine sea salt
- 160g (5.6 oz) pide bread
- 600g (21.2 oz) ripe tomato
- 1 tsp pul biber Aleppo flakes
- 1 tsp granulated sugar
- 240ml (1 cup) hot beef stock
- 60g (2.1 oz) unsalted butter
- 300g (10.6 oz) plain whole-milk yogurt
- 2 long green sivri biber peppers
- 2 medium ripe tomatoes
- 40ml (2.7 tbsp) extra-virgin olive oil
- 10g (small handful) flat-leaf parsley