Sliced Lamb with Yogurt and Pita — Iskender Kebab
Bursa-style sliced lamb doner laid over torn pide bread, ladled with tomato sauce and browned butter, finished with a generous spoon of yogurt and a charred chilli on the side.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 440g sliced lamb with 2 tbsp yogurt, grated onion, minced garlic, pul biber, cumin, oregano, and salt; rest 10 minutes. Grate tomato into a bowl, discarding skin. Tear pide into 4cm pieces and lay on 2 warm plates.
Build
Heat 2 tbsp butter in a saucepan over medium, stir in tomato paste 1 minute until darkened. Add grated tomato, stock, and vinegar; simmer over medium 10 minutes until reduced to glossy spoon-coating sauce.
Sear
Heat a large skillet over high 2 minutes until smoking. Add lamb in a single layer (work in batches if needed) and sear 3–4 minutes per side over high heat until deeply browned and crisp at the edges.
Grill
Brush capsicum with olive oil. Char on a dry pan over high 4 minutes per side until skin blisters and pepper softens. Set aside on a plate.
Bloom
Melt remaining 60g butter in a small pan over medium-high until it foams and turns hazelnut-brown 90 seconds, smelling nutty. Off heat, stir in a pinch more pul biber.
Plate
Spoon hot tomato sauce over torn pide on each plate to soak bread. Pile lamb on top, spoon 150g yogurt to one side of each plate, lay charred capsicum alongside, and pour browned butter over everything just before serving with parsley.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.