Iskender Kebab Recipe

Marinate the Meat

In a bowl, combine the sliced lamb or beef, olive oil, minced garlic, ground cumin, ground paprika, salt, and black pepper. Mix well to coat the meat evenly. Cover and let marinate for at least 1 hour, preferably overnight in the refrigerator.

Cook the Meat

Preheat a grill or skillet over medium-high heat. Cook the marinated meat for about 8-10 minutes, turning occasionally, until fully cooked and slightly charred. Remove from heat and set aside.

Prepare the Dough

In a large bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. Add the flour, salt, and olive oil, mixing until a dough forms.

Knead the Dough

Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

Bake the Bread

Preheat the oven to 220°C (428°F). Punch down the risen dough and divide it into two balls. Roll out each ball into a flatbread shape. Place on a baking sheet and bake for 10-12 minutes until golden brown. Remove and let cool slightly.

Prepare the Sauce

In a saucepan, combine the tomato paste, water, ground cumin, and salt. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.

Melt the Butter

In a small saucepan, melt the butter over low heat until fully melted. Set aside.

Prepare the Yogurt

In a bowl, mix the plain yogurt, minced garlic, and salt until well combined. Set aside.

Assemble the Iskender Kebab

On a serving plate, place the baked bread, top with the cooked doner meat, drizzle with tomato sauce, and pour melted butter over the top. Serve with homemade yogurt on the side.