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Tammy

Source: Youtube

VIDEORECIPE Homemade Turkish Iskender Kebab

Name: Homemade Turkish Iskender Kebab
Prep time: 5 h 15 min
Total time: 5 h 15 min
Yield: 4
Ingredients: 4 onions; 750 g beef tenderloin; 2 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon cumin seeds; 1 teaspoon Garlic paste; 0.25 teaspoon cinnamon; 0.5 teaspoon paprika; 1 tomato; 2 tablespoon tomato paste; 0.25 teaspoon cumin; 0.25 teaspoon salt; 0.25 teaspoon pepper; 1 teaspoon oil; 1 Cup yoghurt; 0.5 teaspoon salt; 1 teaspoon Garlic paste; 1 naan roti; 2.5 tablespoon butter; 2 cloves garlic

Tammy

Experience the traditional flavors of Turkish cuisine with this easy Iskender Kebab recipe!

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Ingredients

number of servings

Meat

4 onions Added to
750 g beef tenderloin Added to
2 tablespoon olive oil Added to
1 teaspoon salt Added to
1 teaspoon pepper Added to
1 teaspoon cumin seeds Added to
1 teaspoon Garlic paste Added to
¹⁄₄ teaspoon cinnamon Added to
¹⁄₂ teaspoon paprika Added to

Tomato Sauce

1 tomato Added to
2 tablespoon tomato paste Added to
¹⁄₄ teaspoon cumin Added to
¹⁄₄ teaspoon salt Added to
¹⁄₄ teaspoon pepper Added to
1 teaspoon oil Added to

Yogurt Sauce

1 Cup yoghurt Added to
¹⁄₂ teaspoon salt Added to
1 teaspoon Garlic paste Added to

Assembly

1 naan roti Added to
2¹⁄₂ tablespoon butter Added to
2 cloves garlic Added to

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Directions

315 min.

1. Step

Blend the onions into a paste. Mix with sliced beef tenderloins, and the rest of the meat ingredients. Refrigerate for 5 hours.

2. Step

Blend the tomato with tomato paste, cumin, salt, and pepper. Heat oil in a pan and put the tomato sauce in. Cook for a minute, then set aside. Whisk yogurt with salt and garlic.

3. Step

Heat oil in a pan. Put beef slices in and cook on both sides till done. Heat the naan roti and cut into squares. Add half the yogurt sauce on top, then half the tomato sauce, then the beef, then the rest of the tomato and yogurt sauce.

4. Step

Melt butter, mix chopped garlic in, and cook for a minute. Pour over the kebab, garnish with parsley, serve and enjoy!

26 May 2023

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