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1
First make the marinade for the meat.
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2
Place onions in a food processor and process till liquid, discard any remaining onion pulp.
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3
Mix salt, pepper, olive oil, and onion juice in a bowl.
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4
Add diced or cubed lamb pieces and marinade overnight or for 24 hours.
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5
Place marinaded lamb pieces onto a skewer and cook on grill, basting with more marinade until brown and tender all over, approximately 10-15 minutes.
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6
While the meat is cooking you can prepare the Iskender plate.
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7
Warm pita on the grill on both sides and keep warm.
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8
When everything is ready then slice the pita into squares, divide into 4 portions and place as a layer on each plate.
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9
Crush garlic with the salt and add into yogurt, mix well, add extra salt to taste.
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10
Spoon onto the pita squares just before adding hot lamb kebabs.
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11
Cut tomatoes in half and grill slowly until hot, don't overcook, as they will become too soft and soggy.
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12
Repeat with the chilli peppers.
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13
Mix tomato puree with olive oil and pepper and heat in a small saucepan, add salt to taste, and drizzle over kebabs as it is the meat sauce.
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14
Garnish with the grilled tomatoes and chili peppers, and sprigs of fresh dark green parsley or mint.
