Iskander Kebabs - cooking recipe

Ingredients
    1 package (1.5 pounds) of meatballs
    29 oz. of Tomato Sauce
    1/3 jar of roasted red peppers
    1/2 tsp crushed red peppers
    1/2 tsp salt
    2 Tbs butter
    8 oz yogurt
    2 pieces of pita bread
    3 Tbs pine nuts.
    1/4 cup of chopped parsley
Preparation
    First, cook meatballs in oven until cooked through.

    While meatballs cook, puree the red pepper and mix with tomato sauce. Slowly heat mixture up to a simmer but do not boil. Add crushed red pepper and salt. Keep warm

    Toast pita bread slices until hot but not crispy. Cut pita bread into small bite-size triangles.

    Toast pine nuts in 2 tsp of olive oil.

    In individual bowls, layer the bottom with a handful of pita bread, add enough tomato sauce to just barely cover the bread, then top with a few slices of butter. Next add a scoop of yogurt. Then add 10 or so meatballs and top with the pine nuts.

    Garnish with the parsley and enjoy.

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