Iskender Kebab
Thin slices of doner-style lamb over toasted flatbread, drenched in a rich tomato butter sauce and finished with hot browned butter and creamy yogurt - a legendary Turkish restaurant classic from Bursa.
Ingredients
- 2 lbs boneless leg of lamb, thinly sliced
- 2 tbsp olive oil (for marinade)
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 4 pita bread or flatbread, torn into chunks
- 2 cups crushed tomatoes (canned)
- 4 tbsp unsalted butter (for tomato sauce)
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1/2 tsp granulated sugar
- 6 tbsp unsalted butter (for drizzling)
- 1 tsp Aleppo pepper or red pepper flakes
- 2 cups full-fat plain yogurt, at room temperature
Instructions
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1
Toss 2 lbs thinly sliced boneless leg of lamb with 2 tbsp olive oil (for marinade), 1 tsp ground cumin, 1 tsp sweet paprika, half the 2 tsp salt, and 1/2 tsp freshly ground black pepper. Cover and marinate at room temperature for 30 minutes.
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2
Preheat oven to 350°F. Arrange 4 torn into chunks pita bread or flatbread in a single layer on a baking sheet and toast in the oven for 8 to 10 minutes until lightly crisp. Remove and keep warm.
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3
Make the tomato sauce: in a saucepan over medium heat, melt 4 tbsp unsalted butter (for tomato sauce) and cook 4 minced garlic cloves for 1 minute. Add 2 tbsp tomato paste and stir for 1 minute. Add 2 cups crushed tomatoes (canned), 1/2 tsp granulated sugar, and remaining salt. Simmer for 12 to 15 minutes until thickened. Keep warm.
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4
Heat a large heavy skillet or cast-iron pan over high heat until very hot. Working in batches, sear boneless leg of lamb slices for 1 to 2 minutes per side until the internal temperature reaches 145°F (63°C) and the edges are browned. Do not crowd the pan.
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5
Arrange the toasted pita bread or flatbread on a large serving platter or individual plates. Spoon half the tomato sauce over the bread, then layer the seared boneless leg of lamb on top.
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6
In a small skillet, melt 6 tbsp unsalted butter (for drizzling) over medium-high heat until it foams and turns golden brown, about 2 minutes. Add 1 tsp Aleppo pepper or red pepper flakes and swirl for 10 seconds, then immediately pour the spiced butter over the lamb.
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7
Spoon dollops of 2 cups at room temperature full-fat plain yogurt around the platter. Drizzle the remaining tomato sauce over everything and serve immediately.