Authentic Iskender Kebab Recipe

Experience the flavors of Turkey with this authentic Iskender Kebab recipe. Tender slices of marinated lamb are grilled to perfection and served on a bed of buttery rice with a rich tomato sauce drizzled on top. This dish is full of aromatic spices and is a favorite in Turkish cuisine. Perfect for a special dinner or gathering with friends and family, this recipe is sure to impress!

Ingredients

• For the marinade:
• - 1 kg lamb shoulder, thinly sliced
• - 3 cloves garlic, minced
• - 2 tablespoons olive oil
• - 2 tablespoons lemon juice
• - 1 teaspoon cumin
• - 1 teaspoon paprika
• - Salt and black pepper, to taste
• For the tomato sauce:
• - 4 ripe tomatoes, blanched and peeled
• - 1 onion, chopped
• - 2 cloves garlic, minced
• - 2 tablespoons tomato paste
• - 1 tablespoon butter
• - 1 tablespoon olive oil
• - 1 teaspoon sugar
• - Salt and black pepper, to taste
• For serving:
• - 4 cups cooked rice
• - 1 tablespoon butter
• - 1 tablespoon chopped parsley

Directions

1. In a large bowl, combine the minced garlic, olive oil, lemon juice, cumin, paprika, salt, and black pepper. Add the lamb slices and toss to coat. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Preheat the grill to medium-high heat. Remove the lamb from the marinade and thread onto skewers. Grill for 10-12 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
3. Meanwhile, prepare the tomato sauce. In a saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic and sauté until soft and translucent. Add the tomato paste and cook for 1 minute. Crush the blanched and peeled tomatoes and add them to the saucepan. Stir in the sugar, salt, and black pepper. Simmer for 15-20 minutes, until the sauce has thickened.
4. To serve, melt butter in a large non-stick pan over medium heat. Add the cooked rice and toss to coat with the butter. Spread the rice on a serving platter.
5. Remove the grilled lamb from the skewers and arrange on top of the rice. Drizzle the tomato sauce over the lamb. Sprinkle with chopped parsley. Serve hot and enjoy!

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