Iskender Kebab

5 from 1 vote

Iskender Kebab (or kebap) is undoubtedly one of Turkey's most iconic dishes. It is made with tender slices of döner kebab meat served over pita bread and topped with a flavorful tomato sauce, grilled vegetables, melted butter, and creamy yogurt.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course

Cuisine: Turkish

Diet: Gluten Free

Servings: people

Calories: 692kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 Measuring cups
1 grater
1 Sharp knife

Ingredients

For Doner Meat

1 ⅛ lbs ground lamb or beef (500 grams)
1 medium onion (grated and juiced)
2 tablespoon plain natural yogurt
1 teaspoon salt
1 teaspoon paprika
½ teaspoon freshly ground black pepper

For Tomato Sauce

½ tablespoon butter
1 ½ tablespoon tomato paste
3 medium tomatoes (grated)
½ teaspoon salt
½ teaspoon paprika
¼ cup water

For Serving Iskender Kebab

4 pita bread
3 ½ tablespoon butter
⅔ cup thick strained yogurt or Greek yogurt
2 Turkish green peppers
1 tomato

US Customary - Metric

Instructions

Preparing Doner Meat

Grate the onion and squeeze out the juice. You can save the pulp to make delicious recipes such as Turkish Grilled Lamb Kofta - Izgara Kofte or Turkish Sarma Lamb Beyti Kebab. Set the juice aside to use for doner kebab.
Combine the ground lamb or beef, onion juice, yogurt, salt, paprika, and black pepper in a large bowl. Mix well for 8 to 10 minutes, until all are thoroughly combined and the mixture is firm.
Cover the bowl and let it marinate for a minimum of 2 hours, preferably overnight if you have time.
When the meat is marinated, place it on a large piece of tin foil. Shape it into a log or cylinder, about 2-3 inches in diameter, and wrap it tightly, making sure it is compact and holds its shape.
Preheat your oven to 356°F (180°C) and line a baking tray with aluminum foil.
Thread two skewers through the log; they will make it easier to hold the doner vertically and slice thinly.
Place the doner log on the baking tray and cook the doner meat in your preheated oven for 50 minutes.
Remove the doner from the oven and let it rest for 15 minutes.
Peel off the tin foil and shave the meat thinly using a very sharp knife.
Return the sliced meat to the baking tray and place it in the oven for another 5-6 minutes, until the doner meat slices are nicely browned.

Preparing the Tomato Sauce

I start making the sauce while resting the doner kebab meat.
Heat a pan and melt ½ tablespoon of butter. Add tomato paste and sauté briefly until fragrant.
Stir in the grated tomatoes along with water, and let them simmer gently for 10-15 minutes.

Assembling the Layers

Slice your pita bread into bite-sized squares. Toast these pieces in a skillet with a little butter for a crispy texture. The toasted bread soaks up the sauce beautifully, making it an essential base for this dish.
Arrange the toasted pita pieces on a plate. Spoon the warm tomato sauce over the pita, ensuring each piece is coated.
Layer the cooked and sliced doner meat generously over the pita bread.
Next, add dollops of yogurt around the edges and drizzle generous amount of sizzling melted butter on top.
For an authentic touch, garnish with grilled Turkish chili and tomato wedges on the side.

Notes

The meat is the star of this dish; It should have a minimum of 20% fat for the most delicious doner kebabs. The high-fat content helps keep the doner kebab juicy during cooking.
Mix the doner kebab mixture for at least 8 to 10 minutes, until everything is thoroughly combined and the mixture is firm.
Marinating the doner meat mixture is very important. The longer the it marinates, the better the flavor will be. Overnight is best, but if you’re in a hurry, aim for at least 2 hours
The sizzling melted butter drizzled on top isn’t just for aesthetics—it’s a key component that brings everything together.

Nutrition