Vegetarian Chicken Iskender

Elevate your plant-based dining experience with this irresistible Vegetarian Chicken Iskender—a modern spin on the classic Turkish favorite! This hearty dish features golden-brown vegetarian chicken strips nestled atop crispy pieces of toasted pita bread, all generously smothered in a rich, garlicky tomato sauce. The heavenly combination is taken to the next level with dollops of creamy lemon-infused Greek yogurt and a drizzle of bold, paprika-spiced butter. Perfectly balanced in texture and flavor, this recipe is a feast for the senses and can be prepared in just 45 minutes, making it an ideal centerpiece for a weeknight dinner or a special occasion. Indulge in the ultimate blend of savory, tangy, and spicy flavors with this vegetarian twist on Chicken Iskender!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

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.

Step 3

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.

Step 4

In the same skillet, add the remaining tablespoon of olive oil and garlic. Sauté for 1 minute until fragrant.

Step 5

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.

Step 6

In a small bowl, mix the Greek yogurt with lemon juice to create a creamy yogurt sauce. Set aside.

Step 7

Toast the pita bread in the preheated oven for about 5 minutes or until slightly crispy.

Step 8

In a saucepan, melt the butter over low heat. Once melted, stir in the paprika and cayenne pepper to make a spiced butter sauce.

Step 9

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.

Step 10

Add dollops of the yogurt sauce over the top, and finish with a drizzle of the spiced butter.

Step 11

Serve immediately, allowing everyone to enjoy the rich flavors combined in this delicious vegetarian take on a classic dish.

Nutrition Facts

Serving size	(1452.0g)

Amount per serving	% Daily Value*
Calories	2536.0

Total Fat 130.3g	0%
Saturated Fat 39.7g	0%
Polyunsaturated Fat 8.0g
Cholesterol 156.1mg	0%
Sodium 5830.5mg	0%
Total Carbohydrate 235.5g	0%
Dietary Fiber 44.2g	0%
Total Sugars 43.0g
Protein 135.3g	0%

Vitamin D 9.0IU	0%
Calcium 668.7mg	0%
Iron 21.2mg	0%
Potassium 3909.4mg	0%

*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.

Source of Calories

Fat: 44.2%

Protein: 20.4%

Carbs: 35.5%