Name: Iskender Kebab
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 pita bread rounds; 1 tablespoon olive oil; 4 skinless, boneless chicken breast halves - chopped; 2 medium onions, chopped; 1 clove garlic, minced; salt to taste; ½ cup butter, melted; 1 cup Greek yogurt; ¼ cup chopped fresh parsley; ground cumin to taste; ground black pepper to taste; 1 (10.75 ounce) can tomato paste

👨‍🍳 Instructions

✨ Meez Magic · 4 steps → 4 actions

Ready to cook?

Immersive step-by-step Cook Mode with timers.

✨ Start Cook Mode

Preheat the oven to 350 degrees F (175 degrees C). Spread pita bread rounds evenly on a baking sheet.

Bake the pita bread for several minutes until lightly toasted. Remove from oven, cut into bite-sized pieces, and keep warm.

Heat olive oil in a large skillet over medium heat. Add chopped chicken, onions, and minced garlic. Cook, stirring occasionally, until chicken is fully cooked and no longer pink in the center, approximately 10 minutes. Stir in tomato paste and season with cumin, salt, and black pepper. Continue cooking and stirring for an additional 2-3 minutes.

Arrange the toasted pita bread pieces in a serving dish. Drizzle the pita pieces with melted butter, then top with the chicken mixture. Garnish with a dollop of Greek yogurt and sprinkle with freshly chopped parsley before serving.

🎉

You're all done!

Enjoy your iskender kebab — and don't forget to share.

From Cook Mode

Tips as you cook

Gather IngredientsMise en place makes cooking easier
Preheat & Prep PitaMake sure oven is fully preheated
Watch out · Toast Pita BreadWatch closely to avoid burning
Gather Chicken MixtureChop chicken, onion, and garlic ahead of time
Sauté Chicken & OnionsStir occasionally for even cooking
Season & SimmerAdjust spices to taste
Gather for AssemblyHave butter melted and ready
Assemble & GarnishDrizzle butter evenly for flavor

Swaps, storing and making ahead

Good to know

Swaps

No Greek yogurt? Plain whole-milk yogurt works in its place.
Swap the chicken breasts for boneless chicken thighs if you prefer darker meat.

Storing it

Store leftover chicken mixture in an airtight container in the fridge for 3–4 days; reheat until steaming hot before assembling with fresh pita and yogurt.