Iskender Kebab

Ingredients for 4 servings:

• 400 g lamb (also pre-marinated from the discount store)
• 1 onion(s)
• 4 garlic cloves, pressed
• 500 g yogurt (cream yogurt), Turkish or Greek, 10%
• 1 small flatbread(s) or 1 large
• 40 g butter, liquid
• 3 tomatoes
• salt and pepper
• 6 peppermint leaves, finely chopped
• oregano
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Turkish specialty with lamb and lots of garlic

Peel the onion and dice it into small cubes. Cut the lamb into pieces. Brown both pieces thoroughly in a little hot olive oil and season with oregano. Cut the flatbread into bite-sized pieces. Add a little olive oil to a baking dish and scatter the flatbread pieces in it. Toast under the preheated grill at 225°C for about 5 minutes. Remove from the oven and drizzle with melted butter. Meanwhile, whisk the creamy yogurt until smooth and season with crushed garlic, salt, pepper, and finely chopped peppermint. Spread the lamb on the flatbread. Wash the tomatoes, cut them into large cubes, and arrange them on top. Cover with the yogurt sauce and bake under the grill, while it is still hot, for about 10 minutes. Serve immediately.