Iskender Kebab Recipe

Slice and tenderize

Trim excess fat from the lamb. Slice the meat very thinly across the grain (about 2–3 mm). If slices are thick, pound them gently between sheets of plastic to an even thinness.

In a large bowl combine yogurt, olive oil, tomato paste, minced garlic, paprika, cumin, salt, black pepper, and lemon juice. Whisk until smooth.

Add the lamb slices to the marinade and toss to coat completely. Cover and refrigerate for at least 2 hours, ideally 6–8 hours or overnight for best flavor and tenderness.

When ready to cook, remove lamb from refrigerator 30 minutes before cooking to come toward room temperature.

Cook the lamb

Heat a large heavy skillet or griddle over medium-high heat and add 1 tbs olive oil. Working in batches to avoid overcrowding, sear the marinated lamb slices in a single layer until nicely browned and cooked through, about 2–4 minutes per side depending on thickness. Remove cooked lamb to a plate and keep warm. Repeat until all meat is cooked.

Alternatively: for more authentic texture, stack thin slices on skewers and cook over a very hot grill or broiler, slicing off cooked edges and continuing until all meat is done.

In a small saucepan melt the 100 g butter over medium heat until foaming lightly and beginning to brown slightly (be careful not to burn).

Add the tomato paste and stir, cooking for 1–2 minutes to remove raw tomato taste and let the paste caramelize slightly.

Stir in water or beef broth a little at a time until a smooth sauce forms. Add sugar, salt, and red pepper flakes if using. Simmer gently for 2–3 minutes, then remove from heat and keep warm.

Preheat oven to 200°C (400°F). If using store-bought pide or flatbread, brush each piece lightly with melted butter and warm in the oven on a baking sheet for 5–7 minutes until slightly crisp around the edges.

Place warmed bread on a serving platter. Spread a layer of strained yogurt (about 1/2 cup per serving) over each piece of bread or place yogurt on the plate next to the bread according to preference.

Arrange the sliced cooked lamb evenly over the yogurt-coated bread.

Spoon the hot tomato butter sauce generously over the lamb (about 2–3 tbs sauce per serving). If you like, drizzle extra warmed butter over the top for shine and richness.

Garnish with charred tomatoes and green peppers alongside the meat, and sprinkle chopped parsley and optional sumac or Aleppo pepper for an added finish.

Serve immediately while hot. Traditional presentation is bread covered with yogurt and meat, sauced with tomato butter. Provide extra yogurt, sauce, and lemon wedges at the table. Leftover meat can be stored in the refrigerator up to 3 days.