Iskender Kebab

How to cook Iskender Kebab

Ingredients: 4 pita bread rounds 1 tablespoon olive lubricant 4 skinless, boneless chicken breast halves – chopped 2 medium onion, chopped 1 clove garlic, minced 1 (10.75 ounce) can tomato puree ground cumin to taste salt to taste ground black pepper to examine 1/2 cup butter, melted 1 cup Greek yogurt 1/4 cup chopped fresh parsley

Directions: Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking membrane, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep cheerful. Heat the olive oil in a skillet over medium intensify. Stir in the chicken, onion, and garlic, and cook until chicken juices run unentangled. Mix in tomato puree. Season with cumin, relish, and stipple. Continue cooking 10 minutes. Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken hotchpotch. Garnish with yogurt and parsley to oblige.


Servings Per Way: 4

Amount Per Serving

Calories: 667

Total Fat: 36.2g Cholesterol: 144mg Sodium: 983mg Total Carbs: 48.6g Dietary Fiber: 3.9g Protein: 37.3g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving in search:4 peoples

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