Cheesy Skandar Kebabs by Assia Othman

mains
60 min
5

Flavorful lamb tenderloin topped with Kiri cheese sauce, served on Iranian flat bread

Ingredients

For the Skandar Kebabs

  • 500g lamb tenderloin, cut into strips
  • 1 onion, grated
  • ¼ cup olive oil
  • 1 tbsp of vinegar
  • 2 tbsp of pomegranate molasses
  • 2 tbsp of tomato paste
  • 2 tbsp of red bell pepper paste
  • 1 tsp of oregano
  • 1 tsp of garlic powder
  • 1 tsp of paprika
  • ½ tsp of chili powder

For the Cheesy Sauce

  • 6 Kiri Square Portions
  • 1 tbsp of cornstarch
  • 1 cup of milk
  • Iranian bread
  • Parsley and pine nuts, to garnish
Cheesy Skandar Kebabs by Assia Othman

Cooking steps

Preparing the Skandar Kebabs

  • 1In a large bowl, mix oil, vinegar, pomegranate molasses, spices and onion.
  • 2Add the meat strips and marinate for at least 2 hours.
  • 3Heat olive oil in a pan, add the meat (drained) and sauté until golden brown.
  • 4Add tomato and bell pepper paste, onion marinade and cook for 10 min.
  • 5Mix Kiri Square Portions with milk and corn starch.
  • 6Add salt and pepper and bring to boil.
  • 7Place the Iranian bread on serving plate.
  • 8Scoop the meat on the top and drizzle with the cheesy sauce.
  • 9Sprinkle parsley and pine nuts.

Cooking steps

Cheesy Skandar Kebabs by Assia Othman