Vegetarian Chicken Iskender
Experience the bold and vibrant flavors of the Middle East with this Vegetarian Chicken Iskender, a plant-based twist on the beloved Turkish classic. Perfectly seasoned vegetarian chicken strips are pan-seared until golden and layered atop toasted pita bread, creating a hearty base for the dish. A luscious tomato sauce infused with garlic and a creamy yogurt-lemon drizzle add rich tang, while a spiced butter sauce with paprika and cayenne pepper ties the whole masterpiece together. Ready in under an hour, this indulgent recipe delivers the comforting warmth of Iskender kebab in a vegetarian form that is ideal for those seeking meat-free alternatives without compromising on authenticity. Serve this crowd-pleaser for a wholesome dinner or a flavorful centerpiece at your next gathering! Keywords: Vegetarian Chicken Iskender, Turkish vegetarian recipe, plant-based Iskender, meat-free Middle Eastern dish.
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Recipe Information
Ingredients
- 400 grams Vegetarian chicken strips
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 2 Garlic cloves, minced
- 1 cup Plain Greek yogurt
- 1 tablespoon Lemon juice
- 4 Pita bread
- 4 tablespoons Butter
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
Instructions
Preheat the oven to 180°C (350°F).
Place the vegetarian chicken strips in a bowl and toss with 2 tablespoons of olive oil, salt, and pepper. Mix well until the strips are evenly coated.
Heat a large non-stick skillet over medium heat and add the seasoned vegetarian chicken strips. Cook, stirring occasionally, for about 8-10 minutes or until golden brown and heated through. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and garlic. Sauté for 1 minute until fragrant.
Stir in the tomato paste and crushed tomatoes. Allow the mixture to simmer on low heat for about 10 minutes until thickened. Season with additional salt and pepper to taste, then remove from heat.
In a small bowl, mix the Greek yogurt with lemon juice to create a creamy yogurt sauce. Set aside.
Toast the pita bread in the preheated oven for about 5 minutes or until slightly crispy.
In a saucepan, melt the butter over low heat. Once melted, stir in the paprika and cayenne pepper to make a spiced butter sauce.
To assemble the Iskender, place pieces of toasted pita bread on a serving platter. Top with the cooked vegetarian chicken strips and drizzle over a generous amount of the tomato sauce.
Add dollops of the yogurt sauce over the top, and finish with a drizzle of the spiced butter.
Serve immediately, allowing everyone to enjoy the rich flavors combined in this delicious vegetarian take on a classic dish.
Nutrition Facts
Calories |
2536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 5830 mg | 254% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 43.0 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 669 mg | 51% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3909 mg | 83% | |
*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.
