The idea of an iskender kebab usually sounds so appealing to me, slices of lamb steak made from barbecued meat and served on Turkish bread dressed with some yummilicious tomato sauce with some freshly-made salad by the side. Besides you can always top up the iskender kebab with any number of delicious sauces and spices of choice...
Totally up to you ?
I had some lamb meat in the freezer that needed to be used, so when Iyke insisted that he needed some meaty snacks for lunch yesterday, I knew exactly what I needed to do with the meat.
The recipe was a perfect way of using those lamb meat up to satisfy Iyke and I with a lunch treat for the day. The only thing I did extra was to hit the nearest Turkish shop and grabbed some really frrreeessshhhh Turkish breads. Besides, I also headed over to the supermarket to grab some really fresh salad vegetables such as red cabbage, long green sweet peppers, tomatoes, cucumbers and lettuce. I can tell you for sure that I love killing two birds at same the time with one stone, which prompted me to purchase both the Turkish bread and the vegetables simultaneously!
It might interest you to know that iskender kebab or Turkish Iskender or İskender kebap or Bursa Döner is one of the most popular Turkish meat dish. It's name is originally from İskender Efendi (Alexander the Great), who happens to be the originator of this type of kebab. This type of kebab is also referred to as Bursa Döner because İskender Efendi once lived in the Bursa town in the late 19th century.
Another bonus to this Turkish kebab recipe is that the collection of fresh vegetables paired with the kebab are pretty much healthy and refreshing. Moreover, the addition of herbs and spices added a little extra flavour and aroma to the dish and I bet you can't afford to miss it. I can also assure you that all the ingredients brought the whole thing together into a really tasty and flavourful kebab.
Let me just reiterate again that this delicious dish that was prepared from some small barbecued lamb cuts combined with pieces of Turkish bread and covered with really hot tomato sauce is a no brainer. It's just that type of dish that you would definitely want to enjoy every now and then ?
Although the original recipe calls for eating the Iskender kebab with şıra or sira drink for easy digestion, but then I substituted the sira with some hot lime drink to wash down the food eassiillyy... However, in the absence of sira drink or lime drink, you can use lemon drink as well. It might interest you to know that Şıra (hardaliye) is also a Turkish non-alcoholic drink prepared mainly with slightly fermented grape juice and taken mainly served together with İskender kebap.
If you are a meat-lover, then I am sure that you won't hesitate to give this recipe a try. Permit me to also point out that the Iskender kebab is really like a halep kebab in disguise, but dressed and looks a little bit differently.
This kebab is a perfect tongue-licking ? dish that you can't resist and I can bet that you've actually found an Iskender kebab that is well beyond okay. The Tukish bread was quite light, soft, tender, rich and garnished with deliciously-made hotty tomato sauce. The sauce was really what I've been looking for and I can't wait to play around with another type of sauce and flavors that are strictly there for my delight. With this Iskender kebab as a base I know that any type of aromatic sauce will definitely be awesome!
I sincerely hope you will consider giving this Turkish recipe a go! The flavour combination is just mind blowing.
Lastly, I’d love to know your thoughts once you give this recipe a go! Feel free to share your opinions in the comment box and I hope you enjoy the dish!
Loads of Love From Blessing :D
- 250g Lamb (chopped)
- 1 chicken stock cube
- 1 x 200g loaf Turkish bread (cut into small pieces)
- 2 fresh tomatoes (sliced)
- ¼ red cabbage (sliced)
- Salt to taste
- 2 teaspoons vegetable oil
- 1 cucumber (sliced)
- 1 onion (Sliced)
- 4 long sweet green peppers
- 1 teaspoon ground cumin
- 1 teaspoon ground dried parsley
- 1 teaspoon ground dried chive leaves
- 1 teaspoon mixed spices
- 1 ground chilli pepper as required
- 1 teaspoon paprika
- 1 tinned chopped tomato
- 20ml meat broth
- Add the lamb in a clean bowl with the cumin, paprika, chives, parsley, stock cube, chilli pepper, and salt then mix all together.
- Place the meat in the fridge for at least 2 hours to marinate then skew the meat through metal or wooden skewers.
- Place the meat over the BBQ and allow to barbecue until cooked.
- Meanwhile, slightly heat up the vegetable oil then stir in the onions and allow to saute.
- Then add the chopped tomatoes, pepper, salt, herbs and spices then stir together.
- Continue stirring until the tomato sauce is slightly dried then add the meat broth.
- Cover the tomato sauce and allow to simmer for at least 3 minutes before bringing down from heat.
- Remove the iskender kebab from the skewers, add in a clean plate with the Turkish bread and then scoop the tomato sauce over them.
- Steam the sweet long green peppers in hot water for 3 minutes then bring them out from hot water (set aside).
- Garnish the iskender kebab with the freshly sliced salad vegetables and steamed long peppers then serve immediately.
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