Iskender kebab
Sliced spiced lamb on pitta with hot tomato sauce, cool yoghurt and sizzling butter.
- Time50 min
- LevelMedium
- Costabout £2.29 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the lamb with half the oil, the cumin, oregano and paprika. Leave for 15 minutes.
15 min - 2
Fry the onion in the remaining oil for 6 minutes until soft. Add the garlic and pepper paste and cook for 1 minute. Add the tomatoes and simmer for 15 minutes until thick.
15 min - 3
Heat a dry frying pan until very hot. Fry the lamb in two batches for 3 minutes each, until browned at the edges.
6 min - 4
Toast the pitta squares in a hot oven 200°C (180°C fan) for 5 minutes, then pile them on four plates. Top with the lamb, then the hot sauce.
- 5
Melt the butter with the chilli flakes until it foams and smells nutty.
- 6
Spoon yoghurt beside the lamb, pour over the sizzling butter, and scatter with parsley and the tomatoes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.