Iskender Kebab Plate Recipe

Prepare the meat mixture

If using ground beef: combine ground beef, grated onion, minced garlic, paprika, cumin, coriander, oregano, salt, pepper and 2 tbs olive oil in a bowl. Mix thoroughly until well combined and slightly sticky (5–7 minutes). If using thinly sliced beef: toss slices with grated onion, minced garlic, spices and olive oil; let rest 30 minutes.

Shape and cook

For traditional donair: form into a tight loaf or press into foil-lined loaf pan and chill 1 hour, then bake at 200°C (400°F) for 30–35 minutes until internal temperature 72°C/160°F, then thinly slice. For quick stovetop: form into small patties or press thin and pan-sear in a hot skillet 3–4 minutes per side until cooked through, then slice into strips. Keep warm while assembling.

Preheat oven to 200°C (400°F). Toss torn bread chunks with 3 tbs olive oil, oregano and 1/2 tsp salt on a baking sheet. Spread in a single layer and toast 8–12 minutes, stirring once, until golden and slightly crisp but still absorbent. Transfer to serving platter or keep warm.

Heat 2 tbs olive oil in a saucepan over medium heat. Add tomato paste and cook 1–2 minutes, stirring, to remove raw edge. Add crushed tomatoes, sugar, salt and pepper. Bring to a gentle simmer and cook 10–12 minutes until slightly thickened. If too thick, add up to 50 ml water. Taste and adjust seasoning. Keep warm.

Melt 100 g butter gently in a small saucepan over low heat. In a separate small pan warm 2 tbs olive oil and add 1 tsp red pepper flakes for 30 seconds to infuse (do not burn). Combine infused oil with melted butter and keep warm; this will be poured over the finished plate.

Preheat grill, broiler, or heavy skillet to high. Toss tomatoes and peppers with 1 tbs olive oil and 1/2 tsp salt. Grill or broil on a sheet or directly on grates, turning occasionally, until skins are blistered and charred in spots and vegetables are softened, about 10–15 minutes. Remove and keep warm. Optionally peel tomatoes if you prefer.

Cook rice

Rinse 1 cup rice until water runs clear. In a small saucepan, melt 1 tbs butter, add rice and toast 1 minute. Add 2 cups water and a pinch of salt, bring to a boil, reduce to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and rest 5 minutes, fluff with fork.

Make tzatziki

Squeeze excess moisture from 1/2 cup grated cucumber. Combine cucumber with 1 cup Greek yogurt, 1 minced garlic clove, 1 tsp chopped dill or mint, 1 tsp olive oil and 1/2 tsp salt. Chill until serving.

Assemble salad

Toss mixed salad greens (4 cups) with 2 tbs olive oil and 1 tbs lemon juice or vinegar, season to taste. Keep chilled until plating. Set aside 1 cup plain yogurt for serving if desired.

Place the toasted seasoned bread chunks in a shallow large plate or platter in an even layer to form the base.

Arrange warm sliced donair/beef on top of the bread, covering evenly.

Ladle the warm Turkish tomato sauce over the meat and bread so the bread absorbs the sauce but does not become mushy; use as much as desired to coat (about 1/2–3/4 of the sauce).

Place 2–3 charred tomatoes and 2 charred peppers on top or to the side of the meat as a garnish and flavor element.

Drizzle the warm Turkish butter sauce (butter plus infused oil) over the meat and tomatoes — this is a finishing touch; use about half of the butter sauce now and reserve the rest for extra at the table.

Garnish with chopped parsley and a sprinkle of sumac or paprika if using. Serve immediately accompanied by a scoop of rice, a portion of salad, a dollop of plain yogurt and a ramekin of homemade tzatziki on the side. Provide lemon wedges for squeezing over the plate.