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
- 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.
- 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.
- 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.
- 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.
- 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!
