Iskender Kebab

Ingredients
2 lbs lamb (cubes)

4 onions (large)

1 teaspoon salt

1 teaspoon pepper

2 round pita breads

2 tablespoons tomato puree

2 large tomatoes

2 glasses plain yogurt

4 cloves garlic

4 tablespoons butter

1 pinch cayenne pepper

4 chili peppers (large)

olive oil

First make marinade the meat. Place onions in a food processor and process till liquid, discard any remaining onion pulp. Blend pepper, salt, olive oil, and onion juice in a bowl. Add cubed lamb pieces and marinade one day. Place marinaded lamb pieces onto a skewer and cook on grill, basting with more marinade fifteen minutes. While the meat is cooking you could prepare the Iskender plate. Warm pita on the grill on both sides and keep warm. When everything is ready later slice the pita into squares, divide into four portions and place as a layer on each plate. Crush garlic with the salt and add into yoghurt, blend well, add again salt to taste. Spoon onto the pita squares just before adding hot lamb kebabs. Cut tomatoes in half and grill slowly until hot, don't overcook, as they would become too soft and soggy. Repeat with the chilli peppers. Blend 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. Garnish with the grilled tomatoes and chili peppers, and sprigs of fresh dark green parsley.