Low Fat Iskender Kebab
Elevate your dinner table with this irresistible *Low Fat Iskender Kebab*, a healthier twist on the classic Turkish favorite. This recipe swaps traditional ingredients for lean lamb and non-fat Greek yogurt, delivering all the bold, authentic flavors without the guilt. Thinly sliced lamb is perfectly seasoned and pan-seared to tender perfection, while a tangy yogurt-garlic sauce and rich, spiced tomato topping add layers of flavor. Served over warm whole-wheat pita and garnished with fresh parsley, this dish offers a satisfying blend of textures and aromas. Quick to prepare in just 45 minutes, this low-fat Iskender kebab is ideal for weeknight meals or sharing with friends. Perfect keywords include "healthy kebab recipe," "low-fat Turkish dish," and "Iskender kebab with yogurt."
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Recipe Information
Ingredients
- 400 g Lean lamb, sliced thin
- 200 g Greek yogurt, non-fat
- 2 cloves Garlic, minced
- 2 tbsp Tomato paste
- 150 ml Chicken broth, low sodium
- 1 tsp Ground cumin
- 1 tsp Black pepper
- 0.5 tsp Salt
- 1 tbsp Olive oil
- 4 pieces Whole-wheat pita bread
- 0.5 tsp Red pepper flakes
- 2 tbsp Fresh parsley, chopped
Instructions
In a medium-sized bowl, combine the Greek yogurt, minced garlic, ground cumin, and salt. Mix well and set aside in the refrigerator for flavors to meld.
Heat a large non-stick skillet over medium heat. Add olive oil and let it warm up. Cook the thinly sliced lean lamb, stirring occasionally, until browned and cooked through. This should take about 10 minutes. Season with black pepper and set aside.
In a separate small saucepan, combine the tomato paste and chicken broth over medium heat. Stir constantly until the tomato paste is fully dissolved and the sauce begins to thicken slightly, about 5 minutes. Remove from heat and add red pepper flakes.
Warm the whole-wheat pita bread by placing them briefly on a hot skillet or in a toaster oven until soft and pliable.
To assemble, slice the warm pita bread into bite-sized pieces and arrange them on plates.
Top the pita with the cooked lamb slices evenly divided among the servings.
Generously drizzle the tomato sauce over the lamb and pita on each plate.
Add a few dollops of the prepared yogurt sauce over the top.
Sprinkle with freshly chopped parsley for garnish. Serve immediately.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 15.4 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2470 mg | 53% | |
*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.
