Iskender Kebab
Thin-shaved doner lamb laid over torn pide bread, topped with light tomato sauce and sizzling melted butter poured tableside — invented in Bursa in 1867 by Iskender Efendi, whose family still runs the original restaurant.
Meat
⚠ Contains: Dairy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lbs lamb, thinly sliced (or a lamb-beef mix)
- 2 tbsp yogurt
- 1 tbsp oil
- 1 tsp paprika
- Salt and pepper, to taste
- 2 pide bread, torn into pieces
- 2 tomatoes, grated
- 1 tbsp tomato paste
- 1/2 cup butter
- 1 cup thick yogurt, to serve
- Fresh green peppers, to serve
Steps
- Marinate the sliced lamb with yogurt, oil, paprika, salt, and pepper for at least 1 hour.
- Cook the marinated lamb on a very hot grill or skillet in batches until well-browned and slightly crisp at the edges.
- Simmer the grated tomatoes and tomato paste with a little water into a light, smooth sauce.
- Arrange the torn pide bread on a plate as a base and pile the cooked lamb on top.
- Spoon the tomato sauce generously over the lamb.
- Melt the butter until it foams and turns fragrant, then pour it sizzling over the top just before serving.
- Serve with a dollop of yogurt on the side, not mixed in, and fresh green peppers.