Dairy-Free Iskender Kebab
Experience the bold, tantalizing flavors of a Turkish classic with this Dairy-Free Iskender Kebab, a perfect option for those seeking a wholesome twist on the traditional recipe. Tender strips of marinated lamb, infused with aromatic spices like cumin, coriander, and paprika, are pan-seared to perfection and paired with a rich, dairy-free tomato sauce made with vegetable broth and chili flakes for just the right kick. Served atop warm pita or flatbread and garnished with fresh parsley and a splash of zesty lemon juice, this dish is a delightful combination of smokiness, spice, and zest. With simple ingredients and a cook time of under an hour, this recipe is an easy and delicious way to bring the flavors of Turkey to your table—all without any dairy. Perfect for weeknight dinners or special occasions, it’s a crowd-pleaser that everyone can enjoy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Lamb shoulder, trimmed and cut into thin strips
- 3 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 300 milliliters Vegetable broth
- 0.5 teaspoon Red chili flakes
- 4 pieces Pita or flatbread
- 3 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
In a large bowl, combine the lamb strips, 2 tablespoons of olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Mix well, ensuring the lamb is fully coated. Allow it to marinate for at least 30 minutes, or overnight in the refrigerator for more flavor.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated lamb and cook for 10-12 minutes, stirring occasionally, until the meat is fully cooked and browned. Remove the lamb from the skillet and set aside.
In the same skillet, add the tomato paste and red chili flakes, cooking for 1-2 minutes to release the flavors. Gradually stir in the vegetable broth, bringing the mixture to a simmer. Allow it to cook for about 5-7 minutes, or until the sauce thickens slightly.
Meanwhile, warm the pita or flatbread in the oven or on a griddle until they are soft and pliable.
To assemble, place the warm flatbread on serving plates. Spoon the cooked lamb over the bread and drizzle generously with the tomato sauce.
Garnish with chopped parsley and drizzle with lemon juice before serving. Enjoy your dairy-free Iskender Kebab immediately.
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4742 mg | 206% | |
| Total Carbohydrate | 165.8 g | 60% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 13.5 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2655 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
