Sep 08 2026
Restaurants›The Peach Tree›Tavuk Iskender Recipe

Tavuk Iskender Recipe

Inspired by The Peach Tree
Time50m
Serves2

Lean chicken breast, on pita bread, topped with tomato & butter sauce.

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Ingredients

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Chicken & Marinade

Tomato Butter Sauce

Pita, Garnish & Serving

Method

Chicken & Marinade

  1. 1

    Prepare chicken

    Trim any excess fat from the chicken breasts and slice each breast lengthwise into 3/4-inch thick strips so they cook quickly and resemble traditional Iskender shreds.

  2. 2

    Mix marinade

    In a bowl combine Greek yogurt, 1 tablespoon olive oil, minced garlic, paprika, cumin, oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 tablespoon lemon juice. Whisk until uniform.

  3. 3

    Marinate

    Add the chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer will deepen flavor).

  4. 4

    Cook chicken

    Heat a large skillet or grill pan over medium-high heat. Add a small drizzle of oil or spray. When hot, add chicken strips in a single layer (work in batches if needed). Cook 3–4 minutes per side until nicely browned and cooked through (internal temp 165°F / 74°C). Remove to a plate and let rest 5 minutes, then slice thinly across the strips into bite-size pieces resembling shredded Iskender chicken.

Tomato Butter Sauce

  1. 5

    Sauté aromatics

    In a medium saucepan over medium heat melt 2 tablespoons butter with 1 tablespoon olive oil. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.

  2. 6

    Build sauce

    Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add 1 cup crushed tomatoes (or passata), 2 tablespoons water, 1/4 teaspoon chili flakes, 1/2 teaspoon salt and 1/4 teaspoon sugar (if using). Bring to a gentle simmer and cook 6–8 minutes until slightly thickened and glossy.

  3. 7

    Finish with butter

    Turn off the heat and swirl in the remaining 2 tablespoons of butter until melted and incorporated to make a rich, glossy tomato-butter sauce. Taste and adjust seasoning with salt or chili flakes.

Pita, Garnish & Assembly

  1. 8

    Prepare pita and yogurt base

    Warm or lightly toast the pita breads. Spread about 3/8 cup (roughly half of the 3/4 cup) of plain yogurt onto each pita (or divide among two pieces), leaving a small border. Season the yogurt lightly with 1/8 teaspoon salt and a pinch of black pepper.

  2. 9

    Arrange chicken

    Place the sliced, rested chicken pieces over the yogurt-covered pita, piling toward the center in an even layer.

  3. 10

    Top with sauce

    Reheat the tomato-butter sauce gently if it has cooled, then spoon generous amounts over the chicken so the pita soaks slightly without becoming soggy—about 1/4 to 1/3 cup sauce per pita.

  4. 11

    Finish with butter and garnish

    Warm 2 tablespoons melted butter and drizzle over the sauced chicken for extra richness. Sprinkle chopped parsley and 1/2 teaspoon sumac or Aleppo pepper (optional) over the top. Serve immediately with extra yogurt and lemon wedges on the side if desired.

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