Set out a scale and the equipment for Iskender kebab. Heat to a hot grate, about 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, pita, greek yogurt, 2%, canned crushed tomato, unsalted butter, sweet paprika, garlic, kosher salt. Iskender kebab is cooked in Bursa as its own plate, not as a copy of a restaurant menu. Grill the lamb through, lay it on torn bread, and spoon tomato butter and yogurt over it. Amounts are for 4 from foods this library can count.
