Iskender Kebab From Leftover Roast Lamb

Marinate the lamb for a couple hours (or more) in the garlic, greek seasoning and olive oil. Make sure all the meat gets some of the seasoning on it and use enough olive oil to make the lamb a little moist.

In a pan or saucepan, heat the butter and olive oil and lightly cook the garlic. Add paprika, chili powder if using and the diced tomatoes. Cook till tomatoes have softened then add tomato paste and heat through. Keep warm.

Under a moderately hot grill, heat meat till it is sizzling but don’t overcook it. Remove from grill and keep hot.

Cut the Turkish bread or pide into about 25 mm slices, drizzle or spray with olive oil and toast in a hot oven. I used one of those round turbo halogen ovens for both the meat and the bread which I find to be excellent. The bread should be slightly crisp on the outside, but still soft and moist inside.

To serve, lay some bread on each plate, top with meat, pour on tomato sauce and spoon yogurt over it. If you have it, a few pinches of sumac gives it a nice tang.