For Doner Kebab: First make the marinade to marinate the meat.
Liquidise and sieve the onions, discard the onion pulp.
Mix salt, pepper, olive oil and onion juice all together in a bowl.
Then add diced or cubed lamb pieces to the marinade and keep refrigerated over night or for 24 hours.
Thread lamb pieces onto a skewer and cook on grill, basting with more marinade until brown and tender all over, should take 10-15 minutes to cook.
While the kebab is cooking you can prepare the Iskender plate.
Iskender Plate: Warm pide on the grill on both sides and keep warm.
When everything is ready then slice the pide into 3 cm squares, divide into 4 portions and place as a layer on each plate.
Crush garlic with the salt and add into yoghurt, mix well and add extra salt to taste.
Spoon onto the pide squares just before adding hot doner kebabs.
Cut tomatoes in half and grill slowly until hot, don't overcook, as they will become too soft and soggy.
Repeat with the chili peppers.
Mix tomato puree with olive oil and pepper and heat in a small saucepan, add salt to taste and drizzle over kebabs as it is the meat sauce.
Garnish with the grilled tomatoes and chili peppers and sprigs of fresh dark green parsley or mint.
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