Low Sodium Iskender Kebab
Savor the flavors of Turkey with this Low Sodium Iskender Kebab, a heart-healthy twist on a beloved classic! This recipe swaps out traditional ingredients for low-sodium alternatives, allowing you to indulge in its rich, bold flavors guilt-free. Tender slices of marinated beef or lamb are seared to perfection and layered atop crispy baked pita bread, then topped with creamy no-salt-added Greek yogurt and a velvety, low-sodium tomato butter sauce. A final sprinkle of fresh parsley adds a vibrant finish. Perfect for those looking to reduce their sodium intake without compromising on taste, this delightful dish is ready in just over an hour and makes for an impressive yet easy-to-prepare meal that’s full of Mediterranean flair. Whether for a special dinner or a flavorful weeknight treat, this Low Sodium Iskender Kebab is sure to impress!
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Recipe Information
Ingredients
- 500 grams Beef or lamb sirloin, thinly sliced
- 200 grams Plain Greek yogurt (low sodium or no salt added)
- 2 tablespoons Unsalted butter
- 3 tablespoons Olive oil
- 3 tablespoons Tomato paste (low sodium)
- 1 cup Water
- 3 cloves Minced garlic
- 1 teaspoon Oregano
- 1 teaspoon Cumin
- 2 tablespoons Lemon juice
- 0.5 teaspoon Ground black pepper
- 4 pieces Pita bread
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large bowl, combine the thinly sliced beef or lamb with olive oil, minced garlic, oregano, cumin, lemon juice, and ground black pepper. Mix well, ensuring the meat is well-coated in the marinade. Cover the bowl and refrigerate the meat for at least 30 minutes, allowing the flavors to permeate.
In a small saucepan, melt the unsalted butter over medium heat. Add the low-sodium tomato paste, stirring to combine. Gradually add water to the mixture, continuing to stir until the sauce is smooth. Allow the sauce to simmer for about 10 minutes, or until slightly thickened. Set aside.
Preheat your oven to 180°C (350°F). Cut the pita breads into quarters and arrange them on a baking sheet. Toast in the oven for about 5-7 minutes or until they become crispy.
Heat a large skillet over medium-high heat. Add the marinated meat, cooking until browned and fully cooked, about 5-7 minutes, depending on thickness.
To assemble the Iskender Kebab, place the toasted pita pieces onto serving plates. Spread a generous amount of low-sodium Greek yogurt over the pita.
Top the yogurt-covered pita with the cooked meat, drizzling with the tomato sauce.
Garnish with freshly chopped parsley and serve immediately. Enjoy your low sodium Iskender Kebab!
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 1541 mg | 67% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 18.3 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2801 mg | 60% | |
*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.
