Kebab
Iskender Kebab Ingredients
4 pita bread rounds
1 tablespoon olive oil
2 medium onion, chopped
1 clove garlic, minced
4 skinless, boneless chicken breast halves - chopped
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
Preparation
Preheat oven to 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.
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.
Arrange pita pieces in a serving dish.
Drizzle with butter, and top with the chicken mixture.
Garnish with yogurt and parsley to serve.
ground black pepper to taste
1/2 cup butter, melted
1 cup Greek yogurt
1/4 cup chopped fresh parsley
Preparation
Preheat oven to 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.
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.
Arrange pita pieces in a serving dish.
Drizzle with butter, and top with the chicken mixture.
Garnish with yogurt and parsley to serve.
