Iskender Kebab Recipe

I absolutely adore this Iskender Kebab recipe because it combines the rich, savory flavors of spiced, marinated meat and creamy garlic yogurt sauce that transports me straight to the bustling streets of Turkey. Plus, the layered pita and tangy tomato sauce come together so effortlessly, making it perfect for a laid-back evening with friends.

I adore getting into the kitchen to prepare Iskender Kebab, a classic Turkish delight. Tender slices of lamb or beef, seasoned with olive oil, salt, black pepper, cumin, and paprika, form the body’s structure.

They are served over warm pita bread and topped with butter, rich tomato sauce, and a dollop of creamy Greek yogurt, fresh parsley, and the inevitable cup (or two) of very strong Turkish tea.

Ingredients

Lamb or Beef:
Offers a delicious, high-protein, highly nutritious alternative to more traditional savory foods.

Olive Oil:
Adds heart-healthy fat, richness, and assists in cooking.

Greek Yogurt:
Rich in protein, provides creaminess and a sharp contrasting flavor.

Garlic:
Delivers aromatic richness and strengthens the immune system.

Tomato Sauce:
Contributes sourness and wetness, full of vitamins A and C.

Ground Cumin:
Boosts digestion with warm, earthy notes.

Parsley:
Brightens, contributes hue, and provides vitamins and antioxidants.

Ingredient Quantities

• 500g lamb or beef, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 pita breads or Turkish flatbreads
• 2 tablespoons butter
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 2 cups tomato sauce
• 1 teaspoon red pepper flakes (optional)
• Fresh parsley for garnish

Instructions

1. In a mixing bowl, combine the slices of lamb or beef with olive oil, salt, black pepper, cumin, and paprika. Mix well to coat the meat evenly.

2. To perform a similar action on the meat as one would on a fish, marinate the meat in a flavorful liquid in the refrigerator for a minimum of 30 minutes and up to 24 hours. Cover the bowl with plastic wrap and let the meat marinate in the refrigerator for at least 30 minutes.

3. Prepare a grill pan or non-stick skillet by heating it to medium-high. In this step, you’ll cook the marinated meat in batches. Each batch will need about 5 to 7 minutes to become browned and cooked through. Remove from the heat and set aside the cooked meat, keeping it warm.

4. In a saucepan, heat the tomato sauce over low heat, stirring now and then. If you like it spicy, add red pepper flakes. Adjust the seasoning as needed.

5. In a small saucepan, melt the butter over medium heat until it turns a nice, light golden color. Take off the heat and set aside.

6. In a small bowl, combine minced garlic with plain Greek yogurt. Stir well to amalgamate and set aside.

7. Pita bread or Turkish flatbread can be served in this way, but you could also use any number of soft, Middle Eastern breads. Just warm whichever bread you choose in a pan or oven until soft, then cut it into bite-sized pieces.

8. Place the bread on a serving platter. Pour the hot tomato sauce on top of the bread.

9. Put the beard that has been cooked over the bread that has been sauced. Drip the garlic yogurt sauce over the top, and then drizzle melted butter over all.

10. Chop parsley fresh and garnish with it, and you serve straight off. Your homemade Iskender Kebab can be enjoyed with sides you love and the company you like most.

Equipment Needed

1. Mixing bowl
2. Plastic wrap
3. Grill pan or non-stick skillet
4. Saucepan
5. Small saucepan
6. Small bowl
7. Serving platter
8. Knife
9. Cutting board

FAQ

• What is the best type of meat to use for Iskender Kebab?Iskender Kebab has its roots in sliced lamb. However, it can also be made with beef, which gives it an entirely different flavor profile.
• Can I use store-bought pita for Iskender Kebab?Certainly, the bought pita or Turkish flatbreads are a handy and convenient option that go well with this recipe.
• How do I prevent the meat from drying out?Keeping the meat tender and full of flavor before it hits the fire means two things. First, it needs to hang out in a garage for a couple of days. At least! Second, when it has done its time and is fit to hit the grill, slice it. But not just any old slices. The slices need to be thin for quick cooking and must be cut across the grain for maximum tenderness.
• Can this recipe be made ahead of time?The meat and tomato sauce can be made ahead of time. Just warm them gently before serving and pile them on fresh bread with yogurt and other garnishes.
• Is there a substitute for Greek yogurt in this recipe?You can substitute Greek yogurt for a plain, regular yogurt, if necessary, but the thickness will not be quite the same.
• What can I serve with Iskender Kebab?Fresh salads or grilled veggies are often paired with Iskender Kebab to balance the dish’s rich meat-and-sauce flavors.
• How spicy is Iskender Kebab?You can adjust the level of spice. Red pepper flakes are optional, so you can eliminate them for a dish that is not spicy or add them for a dish with more fire.

Substitutions and Variations

Use chicken for a lighter version, not lamb or beef.
Replace 3 tablespoons of olive oil with 3 tablespoons of either vegetable oil or sunflower oil.
Substitute Greek yogurt with regular yogurt or skyr for a texture that’s only slightly different.
Substitute naan bread for pita or Turkish flatbreads.
Choose to use tomato paste combined with water, instead of using tomato sauce, for a thicker consistency.

Pro Tips

1. For extra flavor, add a pinch of cinnamon or allspice to the marinade. These spices complement the richness of the lamb or beef and enhance the overall taste of the dish.

2. If you have time, try grilling the meat over charcoal instead of using a pan. The smoky flavor from the grill adds an authentic touch to the kebab.

3. Toast your pita or flatbread slightly before cutting it into bite-sized pieces. This adds a nice texture and prevents the bread from becoming too soggy when the sauces are added.

4. Before adding the minced garlic to the yogurt, briefly sauté it in a little olive oil until golden. This mellows the garlic’s raw taste and adds depth to the yogurt sauce.

5. Prepare the tomato sauce in advance and let it simmer gently for at least 20-30 minutes. This allows the flavors to meld together and thicken, providing a rich base for the kebab.