Turkish iskender kebab recipe

Ingredients

* 4 pita bread rounds
* 1 tablespoon olive oil
* 4 skinless, boneless chicken breast halves - chopped
* 2 medium onion, chopped
* 1 clove garlic, minced
* 1 (10.75 ounce) can tomato puree
* ground cumin to taste
* salt to taste
* ground black pepper to taste
* 1/2 cup butter, melted
* 1 cup Greek yogurt
* 1/4 cup chopped fresh parsley

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm.
2. Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking 10 minutes.
3. Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with yogurt and parsley to serve.

Iskender Kebab with Meatballs

Inegol Kofte made from 500 gr medium ground veal

4 pieces of Asian Nan Pita bread or plain pide
or:
6 slice of Turkish or French bread, cut in bite size cubes

Garnish:
1 cup tomato paste, heated up with a few tbs of water
(or use canned crushed tomatoes)
2 tbsp butter
Turkish yogurt, plain, room temperature

First, fry the meatballs in a Teflon pan without oil. Then, place them over the pita or bread bread pieces. Pour the tomato sauce on top and place a few spoons of yogurt on the side. Lastly, melt the butter in a small pan. When it starts bubbling, pour over the tomato sauce.

Serve Iskender Kebab while still hot with roasted and peeled Cubanelle peppers by the side.

4 servings.