- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 800 g
- 250 g
- 2 tbsp
- 50 g
- 2 tbsp
- 2 cloves
- 1 tsp
- 1 tsp
- 1 tsp
- 1 tsp
Process
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In a large bowl, combine the grated onion, minced garlic, black pepper, paprika, ground cumin, and salt. Add the sliced lamb and mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat a grill or grill pan over high heat. Grill the green bell pepper halves and tomato halves until charred and softened, about 5 minutes per side. Set aside.
Heat olive oil in a large skillet over high heat. Add the marinated lamb slices in a single layer (work in batches if needed) and sear until browned and cooked through, about 2 minutes per side. Remove from the skillet and keep warm.
In a small saucepan, combine the tomato paste with 200 ml of water. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened, about 5 minutes. Season with a pinch of salt and keep warm.
Cut the pide bread into bite-size cubes and divide among 4 serving plates. Spoon some of the tomato sauce over the bread cubes to moisten them.
Arrange the cooked lamb slices over the bread. Pour the remaining tomato sauce over the lamb, then drizzle with the melted butter.
Serve immediately with a generous dollop of plain yogurt on the side and the grilled peppers and tomatoes.
Kitchen notes
Kitchen notes
- The most common mistake is slicing the lamb too thick; for tender results, partially freeze the meat for 20 minutes, then slice it as thinly as possible against the grain.
- To check doneness, the lamb should be just cooked through and still juicy; an instant-read thermometer inserted into the thickest part should read 63°C for medium-rare or 71°C for medium.
- Sear the lamb in a very hot skillet in a single layer without crowding; if you pile the meat in, it will steam and turn grey instead of browning.
- Assemble and serve immediately after adding the sauce and butter; the pide will soak up the liquids and become soggy if left to sit for more than a few minutes.
Substitutions
- pide bread→pocketless pita or naan, cut into cubes and lightly toasted
- plain yogurt→Greek yogurt, thinned with a tablespoon of water if very thick
- lamb leg or shoulder→beef sirloin or ribeye, sliced thinly against the grain
- tomato paste→sun-dried tomato paste or double-concentrated tomato puree
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, separate the lamb, sauce, and bread; freeze lamb and sauce together in a freezer-safe container for up to 2 months, and freeze bread separately. To reheat, thaw overnight in the refrigerator, then warm the lamb and sauce in a covered skillet over medium heat for 5-7 minutes until heated through to 74°C; toast the bread in a dry pan or oven at 180°C for 3-4 minutes before assembling. Do not microwave the bread or it will become tough.
Gallery
FAQ
The questions we get asked most
Why did my lamb turn out tough and dry?
Overcooking or slicing the lamb too thick are the main causes. Sear the thin slices quickly over high heat for only 2 minutes per side, and use a thermometer to ensure they reach 63-71°C. Also, marinating for at least 30 minutes helps tenderize.
Can I use a different type of meat instead of lamb?
Yes, beef sirloin or ribeye work well as substitutes. Slice them thinly against the grain and adjust cooking time slightly; they may need 1-2 minutes less per side. Chicken thigh can also be used but will have a different texture.
Can I prepare this dish ahead of time?
You can marinate the lamb up to 2 hours in advance and grill the vegetables earlier in the day. However, for best texture, cook the lamb and assemble just before serving. Reheating assembled leftovers makes the bread soggy.
How long will leftovers last in the fridge?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the yogurt separate if possible. Reheat gently in a skillet to avoid drying out the meat.
Can I freeze Iskender Kebab?
Yes, you can freeze the cooked lamb and sauce together for up to 2 months. Freeze the bread separately. Thaw overnight in the fridge, then reheat the lamb and sauce in a covered pan until hot, and toast the bread before serving.
Why is my dish soggy?
The bread absorbs the tomato sauce and butter quickly, so assemble and serve immediately. If you plan to hold it, keep the bread, sauce, and lamb separate and combine only at the table. Toasting the bread cubes before adding sauce also helps them stay firmer.
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