Iskender Kebab Recipe

Posted on
 delicately spiced kebabs and this version is a favourite Iskender kebab recipe

0:30 Prep | 0:40 Cook | 4 Servings | Capable cooks

Australian Good Taste

Turkey is famous for its delicious, delicately spiced kebabs and this version is a favourite.


2 brown onions, coarsely grated
60ml (1/4 cup) fresh lemon juice
60ml (1/4 cup) olive oil
800g lamb eye of loin (backstrap), cut into 3cm pieces
260g (1 cup) Greek-style natural yoghurt
2 garlic cloves, crushed
2 teaspoons sweet paprika
1/4 teaspoon chilli powder
375ml (1 1/2 cups) passata (tomato pasta sauce)
125ml (1/2 cup) water
1 x 400g loaf Turkish bread
2 tomatoes, halved
4 long fresh green chillies
Shredded iceberg lettuce, to serve
Bought tabouli, to serve


Combine the onion, lemon juice and 2 tablespoons of oil in a bowl. Add lamb and toss to coat. Cover with plastic wrap. Place in the fridge for 2 hours to marinate.

Combine the yoghurt and half the garlic in a small bowl. Cover and place in the fridge.

Heat the remaining oil in a medium saucepan over low heat. Add the remaining garlic and cook, stirring, for 1 minute or until soft. Add the paprika and chilli and cook for 30 seconds or until aromatic. Add the passata and water and simmer, stirring occasionally, for 20 minutes or until the sauce thickens.

Remove the lamb from the marinade and season with salt and pepper. Thread the lamb onto 4 metal skewers.

Preheat a barbecue or large chargrill on high. Add the lamb and cook, turning occasionally, for 10 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.

Cut the bread crossways into 5 pieces then cut each piece in half horizontally. Add the bread, tomato, and chillies to the barbecue and cook for 2 minutes each side or until charred. Cut the bread into 2cm pieces.

Divide the bread, tomato, chillies, lettuce and tabouli among serving plates. Top with the lamb skewers and drizzle over the passata mixture. Serve with the yoghurt sauce.


You will need 4 long metal skewers for this recipe.

Author: Alison Adams Image credit: Steve Brown Publication: Australian Good Taste

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *