# Iskender Kebab · Allrecipes

Iskender Kebab · Allrecipes takes 30 min (15 min prep, 15 min cooking) and serves 4.

Recipe by allrecipes.com · original: https://www.allrecipes.com/recipe/88080/iskender-kebab/  
Cuisine: Turkish · Dish: Grills & kebabs  
On Meez: https://meezenplace.app/recipes/iskender-kebab-recipe (with step-by-step Cook Mode)

This Iskender kebab is similar to one I tried at a Turkish restaurant in London. It is traditionally made with lamb or doner meat but this chicken version is delicious.

## Ingredients (serves 4)

- 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

## Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Spread pita bread rounds evenly on a baking sheet.
2. Bake the pita bread for several minutes until lightly toasted. Remove from oven, cut into bite-sized pieces, and keep warm.
3. 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.
4. 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.

## 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.

### Making it ahead

The chicken and tomato mixture can be cooked up to a day ahead and kept covered in the fridge, then reheated before assembling.