📝 About This Recipe
Hailing from the historic city of Bursa, Iskender Kebab is the crown jewel of Turkish grill culture. This masterpiece features thinly shaved, tender lamb over a bed of buttery pita bread, all drenched in a rich, aromatic tomato sauce and finished with a theatrical pour of sizzling browned butter. It is a harmonious balance of savory meat, tangy yogurt, and toasted bread that offers a true taste of Ottoman luxury.
🥗 Ingredients
The Meat Base
- 1.5 lbs Lamb leg or beef sirloin (partially frozen for easier slicing)
- 1/4 cup Onion juice (grated onion squeezed through a sieve)
- 2 tablespoons Greek yogurt (full fat)
- 3 tablespoons Olive oil (extra virgin)
- 1 teaspoon Dried oregano and Aleppo pepper (each)
The Signature Tomato Sauce
- 2 tablespoons Tomato paste (high quality)
- 1 cup Tomato purée (passata style)
- 1 tablespoon Butter (unsalted)
- 1/2 cup Hot water (to adjust consistency)
The Foundation and Toppings
- 2 large pieces Pide bread or thick pita (cubed into 1-inch squares)
- 4 tablespoons Butter (for the final sizzle)
- 1.5 cups Plain Greek yogurt (whisked until smooth, at room temperature)
- 4 pieces Long green peppers and tomato wedges (charred for garnish)
👨🍳 Instructions
-
1
Place the meat in the freezer for about 1-2 hours until firm but not rock hard. This allows you to shave it into paper-thin slices, mimicking the traditional vertical rotisserie style.
-
2
In a large bowl, whisk together the onion juice, 2 tablespoons of yogurt, olive oil, oregano, Aleppo pepper, salt, and black pepper to create a marinade.
-
3
Shave the meat against the grain into very thin strips. Toss the meat in the marinade, covering every piece, and let it rest for at least 30 minutes (or overnight in the fridge for deeper flavor).
-
4
Prepare the sauce by melting 1 tablespoon of butter in a small saucepan over medium heat. Add the tomato paste and sauté for 2 minutes until fragrant.
-
5
Stir in the tomato purée and hot water. Simmer on low heat for 10-15 minutes until the sauce thickens slightly. Keep warm.
-
6
While the sauce simmers, grill your whole green peppers and tomato wedges in a dry pan or under a broiler until they develop beautiful charred blisters.
-
7
Cut the pide bread into small bite-sized cubes. Toast them lightly in a pan with a touch of butter or in a 350°F (175°C) oven until the edges are crispy but the centers remain soft.
-
8
Heat a large heavy-bottomed cast iron skillet or griddle over high heat. Working in batches to avoid crowding, sear the meat strips quickly. They only need 1-2 minutes per side to become browned and slightly crispy.
-
9
Begin assembly: Place a generous layer of toasted bread cubes on a large warmed serving platter.
-
10
Drizzle a few spoonfuls of the hot tomato sauce directly over the bread to soften it slightly.
-
11
Layer the cooked meat strips evenly over the bread, covering it completely.
-
12
Pour the remaining hot tomato sauce generously over the meat. Place the charred peppers and tomatoes on the side of the plate.
-
13
Add a large dollop of the whisked room-temperature yogurt to the side of the meat (never on top, as the heat will curdle it).
-
14
In a small skillet, melt the 4 tablespoons of butter until it starts to foam and turns a light nutty brown (be careful not to burn it).
-
15
For the grand finale, pour the sizzling browned butter over the meat and sauce right at the table for that authentic 'Iskender' experience.
💡 Chef's Tips
For the most authentic flavor, use a mix of lamb and beef, or pure lamb if you prefer a richer taste. Always use room-temperature yogurt; cold yogurt will chill the meat and sauce too quickly. Don't skip the onion juice—it's the secret to tenderizing the meat without adding bulky fiber. If you can't find Turkish pide bread, use a thick-style Greek pita or even a sturdy sourdough, toasted well. The 'sizzle' is essential—make sure the butter is foaming hot when you pour it over the dish.
🍽️ Serving Suggestions
Serve with a tall glass of salty Ayran (Turkish yogurt drink) to balance the richness. A side of pickled cucumbers or 'Tursu' provides a sharp acidity that cuts through the butter. Offer extra Aleppo pepper flakes on the side for those who enjoy more heat. Finish the meal with a small piece of Baklava and a strong cup of Turkish coffee.