Iskender
This is my favorite lamb dish! When I was in the military and stationed in Turkey, Iskender, (named after the guy that invented the dish, İskender Efendi) was my go-to order when I dined out. It’s another dose of YUM made with thinly sliced grilled lamb served in a tomato based sauce over a bed of grilled pita bread and topped with yogurt.
Ingredients:
- Two pounds of lamb tenderloin, cut into long thin strips
- One large onion, coarsely grated
- The juice from one lemon
- 1/4 cup olive oil
- 1 cup plain yogurt
- 2 garlic cloves, crushed
- One Tablespoon sweet paprika
- One six ounce can tomato paste
- 1/2 cup water
- 1/2 stick of butter
- salt and pepper to taste
- 4 pita rounds, grilled, then chopped into bite sized squares
Directions:
Combine the olive oil, lemon juice and onion in a small mixing bowl, set aside. Place the lamb pieces into a large ziplock bag, pour in the marinade and refrigerate for at least two hours. Combine the yogurt, half the crushed garlic, salt and pepper in a small bowl, cover and refrigerate. When the grill is ready to receive, thread the marinaded lamb onto metal or water-soaked wood or bamboo skewers. Cook the lamb over direct heat, turning frequently until you get a nice golden brown crispy edge to the meat. As that meat is cooking, place a cast iron or grill safe pan over the indirect heat side of the grill, melt the butter, add the remaining garlic and stir for about a minute. Add the paprika, tomato paste and water, stirring to incorporate. Simmer for about 10 minutes. Pull the meat and sauce from the grill when done and throw on the pita bread over direct heat. You just want grill marks on the bread, about a minute per side. Remove from the grill and slice into bite sized squares. To Serve: Plate the grilled pita, top with a layer of the lamb, then the sauce, then a couple dollops of yogurt.
You’ll LOVE this dish! Serving options: Grilled peppers, roasted tomato wedges, and/or tabouli salad add a nice finishing touch to the dish.
via www.bacheloronthecheap.com/grillinggoodeats
$pend Wisely My Friends…
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Chapter 7 – Lamb Recipes – Grilling Good Eats – Bachelor on the Cheap
Iskender
Ingredients:
Directions:
Combine the olive oil, lemon juice and onion in a small mixing bowl, set aside. Place the lamb pieces into a large ziplock bag, pour in the marinade and refrigerate for at least two hours. Combine the yogurt, half the crushed garlic, salt and pepper in a small bowl, cover and refrigerate. When the grill is ready to receive, thread the marinaded lamb onto metal or water-soaked wood or bamboo skewers. Cook the lamb over direct heat, turning frequently until you get a nice golden brown crispy edge to the meat. As that meat is cooking, place a cast iron or grill safe pan over the indirect heat side of the grill, melt the butter, add the remaining garlic and stir for about a minute. Add the paprika, tomato paste and water, stirring to incorporate. Simmer for about 10 minutes. Pull the meat and sauce from the grill when done and throw on the pita bread over direct heat. You just want grill marks on the bread, about a minute per side. Remove from the grill and slice into bite sized squares. To Serve: Plate the grilled pita, top with a layer of the lamb, then the sauce, then a couple dollops of yogurt.
You’ll LOVE this dish! Serving options: Grilled peppers, roasted tomato wedges, and/or tabouli salad add a nice finishing touch to the dish.
via www.bacheloronthecheap.com/grillinggoodeats
$pend Wisely My Friends…
Enjoy this post?
If you appreciate the article you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike