Iskender Kebab
From grizzlybear 14 years ago
- 15 minutes to make
- Serves 4
I had this dish when I was in turkey and was amazed by its delicious taste! Now I am going to try is with pheasant
Ingredients
- • 4 pita bread rounds shopping list
- • 1 tablespoon olive oil shopping list
- • 4 skinless, boneless chicken breast halves - chopped shopping list
- • 2 medium onion, chopped shopping list
- • 1 clove garlic, minced shopping list
- • 1 (10.75 ounce) can tomato puree shopping list
- • ground cumin to taste shopping list
- • salt to taste shopping list
- • ground black pepper to taste shopping list
- • 1/2 cup butter, melted shopping list
- • 1 cup Greek yogurt shopping list
- • 1/4 cup chopped fresh parsley shopping list
How to make it
- 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.
- 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.
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