Butter-Grilled Lamb on Toasted Bread — Bursa Kebab
Bursa regional kebab of butter-grilled lamb laid over toasted pide cubes with simple tomato sauce and yogurt, distinct from iskender for its lighter sauce, served with charred tomato and pepper.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 200°C. Toss 440g lamb cubes with 2 tsp cumin, 2 tsp oregano, 2.5 tsp salt, and 1 tsp pepper; rest 10 minutes. Cube both pide into 2cm pieces. Grate tomato for sauce and garlic for yogurt. Thread lamb onto 4 metal skewers tightly, dividing evenly between 2 skewers per person.
Bake
Spread pide cubes on a tray, drizzle with 10ml olive oil, bake at 200°C for 8–9 minutes until deeply golden and crisp. Transfer to warm plates.
Simmer
While pide bakes, combine grated tomato, 2 tbsp tomato paste, 1 tsp pul biber, 1 tsp sugar, salt to taste, and 1 cup hot beef stock in a pan over medium heat. Simmer 6–7 minutes until reduced and thickened to coat a spoon.
Sear
Heat butter and remaining 10ml olive oil in a wide skillet over medium-high heat 1 minute. Sear lamb skewers 9–10 minutes total, turning halfway, until edges crisp and lamb is cooked through. Work in batches if needed to avoid crowding the pan.
Char
Halve grilling tomatoes and lay cut-side down with both sivri peppers in a hot dry pan over high heat 4–5 minutes until skin blackens and tomatoes soften.
Build
Off the heat, whisk 240g yogurt with grated garlic and salt to taste until smooth and seasoned. Let rest 2 minutes at room temperature.
Plate
Layer crisp pide on warm plates, slide lamb cubes off skewers across the bread, ladle hot tomato sauce over, dollop garlic yogurt to one side, arrange charred tomato and pepper alongside, scatter parsley, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.