Iskender is a style of Turkish Kebab which is Traditionally thin slices of beef or lamb. People associate this type of kebab as Donner. Usually with pitta we are avoiding in this recipe to cut back on carbs. The Macros below do not include the strained Greek yogurt which we used in this dish.
Ingredients (not including yogurt)
+ Beef or Lamb 500 grams (cut into 2.5cm cubes)
+ Mint 1tbsp
+ Garlic powder 1tsp
+ Cumin 1tsp
+ Celery salt 1tsp
+ Olive oil 2 tbsp
+ Butter 75g
+ Chilli flakes 2 tsp (optional)
+ Onion 110g
+ Dill 1tsp
Preparation
> Take the steak out of the fridge an hour before cooking. Place it in a bowl and add mint, garlic powder, cumin, celery salt, and a generous amount of pepper. Mix thoroughly. Pour in the olive oil and mix again. Let the steak marinate for 10 minutes while you heat a large frying pan over medium-high heat.
> Place the meat in the hot pan and cook for 1 minute on each side. Transfer the meat to a small plate and season with salt. Turn off the heat and wipe the frying pan with kitchen paper. Return the pan to low heat and add the butter. Once the butter has melted, stir in the Chilli(optional) until the butter turns red, then remove the pan from the heat
> Spread the strained Greek yogurt on a large plate. Use a slotted spoon to lift the steak from the plate, shaking off any excess juices, and place it on the yogurt. Pour the spiced butter over the steak, then sprinkle with crispy onions and dill. Serve immediately
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