Low Fat Iskender Kebab
Indulge in the flavors of Turkey with this healthier twist on a classic—Low Fat Iskender Kebab. Featuring tender slices of lean lamb, a rich and tangy tomato sauce, and a creamy non-fat Greek yogurt topping, this recipe delivers all the Mediterranean-inspired goodness you love with fewer calories. Whole-wheat pita provides a wholesome base for this satisfying dish, while red pepper flakes and fresh parsley add a burst of color and flavor. Ready in just 45 minutes, this lightened-up version of Iskender Kebab is perfect for busy weeknights or a guilt-free dinner party centerpiece. Serve it fresh and enjoy the balance of bold spices and refreshing yogurt in every bite!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Warm the whole-wheat pita bread by placing them briefly on a hot skillet or in a toaster oven until soft and pliable.
Step 5
To assemble, slice the warm pita bread into bite-sized pieces and arrange them on plates.
Step 6
Top the pita with the cooked lamb slices evenly divided among the servings.
Step 7
Generously drizzle the tomato sauce over the lamb and pita on each plate.
Step 8
Add a few dollops of the prepared yogurt sauce over the top.
Step 9
Sprinkle with freshly chopped parsley for garnish. Serve immediately.
Nutrition Facts
| Serving size | (1061.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1770.0 |
| Total Fat 55.4g | 0% |
| Saturated Fat 17.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 325.9mg | 0% |
| Sodium 2928.9mg | 0% |
| Total Carbohydrate 159.6g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 15.4g | |
| Protein 155.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 455.3mg | 0% |
| Iron 18.5mg | 0% |
| Potassium 2470.0mg | 0% |
Source of Calories