Iskender Kebap (Sliced Lamb with Tomato Sauce and Yogurt)

Thinly sliced grilled lamb served over pita bread, topped with a rich tomato sauce and a dollop of yogurt. A satisfying and flavorful Turkish dinner option.

Prep Time

20 minutes

Total Time

45 minutes

Calories

1050 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.94/serving

Season:

☀️ Summer

Meal Type:

Dinner•Bread

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1kgLamb Shoulder(boneless, thinly sliced)

£12.00

2tablespoonsOlive Oil(for marinade)

£0.15

1teaspoonDried Oregano(for marinade)

£0.05

1teaspoonDried Thyme(for marinade)

£0.05

3clovesGarlic(minced, for marinade)

£0.10

1teaspoonSalt(or to taste, for marinade)

£0.01

0.5teaspoonBlack Pepper(or to taste, for marinade)

£0.02

4piecesPita Bread(cut into quarters)

£1.20

4tablespoonsButter(for toasting pita)

£0.25

2tablespoonsTomato Paste

£0.10

700gCrushed Tomatoes(canned)

£0.80

2clovesGarlic(minced, for sauce)

£0.10

1tablespoonOlive Oil(for sauce)

£0.15

1teaspoonDried Mint(for sauce)

£0.05

0.5teaspoonSugar(for sauce, optional)

£0.01

1cupPlain Yogurt(full fat)

£0.60

2tablespoonsMelted Butter(for drizzling, optional)

£0.13

Total Cost

£15.77

£3.94 per serving

Instructions

1.
In a large bowl, combine the lamb slices with olive oil, oregano, thyme, minced garlic, salt, and pepper. Mix well and let it marinate for at least 30 minutes (or longer for better flavor).
2.
While the lamb marinates, prepare the tomato sauce. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant (about 1 minute).
3.
Stir in tomato paste and cook for another minute, allowing it to caramelize slightly.
4.
Pour in crushed tomatoes and add dried mint, sugar (if using), salt, and pepper to taste. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
5.
While the sauce simmers, prepare the pita bread. Melt butter in a large skillet over medium heat. Add the pita bread pieces and toast until golden brown and crispy on both sides. You can also grill them lightly.
6.
Heat your grill to medium-high heat. Grill the marinated lamb slices for 2-3 minutes per side, or until cooked through and slightly charred. Be careful not to overcook them, as they can become tough.
7.
To assemble the Iskender Kebap, arrange the toasted pita bread pieces on a serving platter. Top with the grilled lamb slices.
8.
Spoon the rich tomato sauce generously over the lamb and pita bread.
9.
Add a dollop of plain yogurt on top of the sauce.
10.
Optional: Drizzle with melted butter before serving. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (500g)

1050 kcal / 4393 kJ

Carbs

40g

15% of RDA

Fat

75g

107% of RDA

Protein

75g

150% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

For best results, marinate the lamb for several hours or overnight.

Use good quality lamb shoulder for a tender and flavorful result.

Adjust the seasoning of the tomato sauce to your liking.

If you don't have a grill, you can cook the lamb in a hot skillet or under the broiler.

Serve with a side of grilled vegetables for a complete meal.

Cooking Equipment

Grill

Stove

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For best results, marinate the lamb for several hours or overnight.

Use good quality lamb shoulder for a tender and flavorful result.

Adjust the seasoning of the tomato sauce to your liking.

If you don't have a grill, you can cook the lamb in a hot skillet or under the broiler.

Serve with a side of grilled vegetables for a complete meal.

Iskender Kebap (Sliced Lamb with Tomato Sauce and Yogurt)

Ingredients

Instructions