Iskender Kebab Recipe

1. Marinate the meat

Trim excess fat from the lamb or beef and slice thinly against the grain into ribbons. In a large bowl combine 1 cup yogurt, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp paprika, 1 tsp ground cumin, 1.5 tsp salt and 1/2 tsp black pepper. Add the sliced meat, toss to coat thoroughly, cover and refrigerate at least 2 hours or overnight for best flavor.

2. Cook the meat

When ready to cook, bring the marinated meat to room temperature (about 20–30 minutes). Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add a little oil if the pan is dry, then add the marinated meat in a single layer (work in batches if needed). Sear the meat without crowding for 2–3 minutes per side until browned and slightly crisp on edges and cooked through. Remove to a plate and keep warm. Reserve any pan juices.

3. Make the tomato sauce

In a small saucepan heat 2 tbsp olive oil over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent, about 4 minutes. Add 1 minced garlic clove and cook 30 seconds. Stir in 1 tbsp tomato paste and cook 1 minute, then add 400 g grated/crushed tomatoes, 1/2 tsp sugar, 3/4 tsp salt and 1/4 tsp black pepper. Simmer gently 10–12 minutes until slightly thickened. Taste and adjust seasoning. Keep warm.

4. Prepare the bread

Preheat oven to 200°C (390°F). Cut the stale pide or pita into bite-size squares or strips. Place on a baking sheet, dot with 4 tbsp butter pieces or brush with melted butter, and bake 6–8 minutes until warmed and slightly crisp. Alternatively, toast in a skillet until golden.

5. Arrange the base

Place the buttered bread pieces onto a shallow serving platter in an even layer. Spoon the warm tomato sauce over the bread just enough to moisten (do not drown).

6. Top with meat

Pile the sliced cooked meat evenly over the sauced bread. Pour any reserved pan juices over the meat for extra flavor.

7. Prepare yogurt

In a bowl mix 2 cups thick plain yogurt with 1 minced garlic clove and 1/2 tsp salt until smooth. If yogurt is very loose, drain in a fine sieve for 15–30 minutes to thicken. Spoon or dollop the garlic yogurt over the meat in a few generous spoonfuls, covering most of the surface.

8. Make the spiced butter oil

In a small saucepan melt 4 tbsp unsalted butter over low heat. Add 1 tsp paprika and gently warm for 30 seconds—do not burn the paprika. Optionally add a pinch of Aleppo pepper or red pepper flakes for heat. Pour this hot butter–paprika oil evenly over the yogurt and meat to sizzle and add color.

9. Finish with melted butter

Drizzle the remaining 2 tbsp melted butter or clarified butter over the assembled dish for extra gloss.

10. Arrange roasted or sliced tomato and roasted green pepper on top or alongside. Sprinkle 2 tbsp chopped parsley if using. Serve immediately while hot. Traditional Iskender is eaten with the tomato–butter sauce soaked into the bread, yogurt topping, and thinly sliced meat.