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Iskender Kebab Recipe

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This recipe for Iskender Kebab is from The Lopez Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pieces of beef tenderloin, each 200 gr
200 gr regular ground beef
4 pieces of Asian Nan Pita bread or pain pita bread (pide)
Salt
Pepper

Garnish:
Plain/greek yogurt
1 cup tomato paste, heated up with a few tbs of water (or use canned crushed tomatoes)
2 tbsp butter
Directions:
Directions:
Add the salt and pepper to the ground beef. Knead and give it a round shape, then place in the middle of the two pieces of tenderloin.
Cover in plastic wrap and leave in the freezer overnight. The next day, remove from the fridge 45 minutes before cutting. Use a knife, electric knife, or meat cutter to shred it.
Then fry in a large pan (be careful not to over-fry)
Cut the pitas in bite size diagonal shapes and place on the plates. Spread the beef over the pita bread pieces. Pour tomato sauce on top and place a few spoons of yogurt on the side. Lastly, melt the butter in a small pan. When it starts bubbling, pour over the tomato sauce.
Serve Iskender Kebab while still hot.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is Matt and Jess's favorite food when they went to Turkey for their honeymoon. Lacking an abundance of Lamb in the states, the beef tenderloin/ground beef mixture creates a meat that is comparable to lamb. Love this!

 

 

 

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