Low Sodium Iskender Kebab
Savor the bold and comforting flavors of this Low Sodium Iskender Kebab, a healthier twist on the classic Turkish dish. Featuring tender slices of marinated beef or lamb, toasted pita bread, and a rich tomato-butter sauce made with low-sodium ingredients, this recipe delivers authentic taste without the extra salt. A dollop of creamy low-sodium Greek yogurt adds tangy balance, while fresh parsley provides a vibrant finishing touch. Perfect for anyone managing sodium intake, this dish combines traditional Mediterranean flavors with a heart-smart approach. Serve it as a show-stopping main course that’s both satisfying and guilt-free.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Top the yogurt-covered pita with the cooked meat, drizzling with the tomato sauce.
Step 7
Garnish with freshly chopped parsley and serve immediately. Enjoy your low sodium Iskender Kebab!
Nutrition Facts
| Serving size | (1333.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2640.5 |
| Total Fat 161.8g | 0% |
| Saturated Fat 56.6g | 0% |
| Polyunsaturated Fat 6.4g | |
| Cholesterol 418.7mg | 0% |
| Sodium 1541.1mg | 0% |
| Total Carbohydrate 152.5g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 18.3g | |
| Protein 158.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 383.9mg | 0% |
| Iron 24.2mg | 0% |
| Potassium 2800.9mg | 0% |
Source of Calories