Iskender Kebab

Bursa Iskender Kebab is one of my favorite Turkish dishes to order when I’m in Turkey. It is served with thin slices of döner kebab meat served over pita bread, then finished with tomato sauce, sizzling butter, yogurt, grilled tomato, and pepper.

For my homemade version, I cook the meat in the oven first, then slice it thinly and pop it back in for a few minutes so the edges brown nicely. It gives the meat a better texture and makes the whole plate taste much closer to the classic Bursa Iskender kebab I enjoy in Turkey.

Jump to:

• What Is Iskender Kebab?
• İskender Kebab vs Döner Kebab
• Why This Recipe Works
• Ingredients You’ll Need
• How to Make Bursa Iskender Kebab
• How to Keep Iskender Kebab Warm Before Serving
• Recipe Tips From the Chef
• What to Serve with Iskender Kebab
• Storage and Reheating
• Recipe FAQs
• Iskender Kebab

It takes a little time, but I usually prepare the meat ahead. Once that part is done, the sauce, bread, butter, and yogurt are quick to put together before serving.

What Is Iskender Kebab?

Iskender Kebab, also written as Iskender Kebap, is a Turkish kebab dish from Bursa. It is named after İskender Efendi, who lived in Bursa during the late Ottoman period.

The İskenderoğlu family still runs the original restaurant in Bursa and holds the trademark for “Kebapçı İskender.” Across Turkey, you may also see similar dishes served as Bursa kebabı, Uludağ kebabı, or under other local restaurant names.

At home, the main challenge is recreating the thinly sliced meat without a vertical rotisserie. This recipe uses an oven-baked meat log, which is sliced thinly after cooking and browned again before serving.

İskender Kebab vs Döner Kebab

İskender Kebab and Döner Kebab are closely connected, but they are not the same dish.

Döner Kebab usually refers to the meat itself. It is cooked on a vertical rotisserie, sliced thinly, and served in different ways, such as in bread, wraps, or on a plate over Turkish Rice.

İskender Kebab is a full plated dish made with thin slices of döner meat served over pieces of bread, then topped with tomato sauce and hot melted butter. It is usually served with yogurt, grilled tomato, and Turkish green pepper on the side.

For this homemade recipe, I bake the döner meat in the oven, which works well if you don’t have a vertical rotisserie at home. It is not the traditional way, but the meat still slices nicely and works well for İskender.

Why This Recipe Works

• This recipe explains how to make a good İskender plate at home without needing restaurant equipment.

• The meat has enough fat to stay juicy, and mixing it well helps it hold together after baking. Once it has rested, it slices much more neatly.

• I like making the meat ahead, especially if I’m serving this for dinner. It gives the flavor time to develop, and it also means I only need to slice, brown, and assemble everything later.

• Browning the sliced meat after baking makes a big difference. It gives the edges a better color and also improves the taste.

• The simple tomato sauce brings the bread and meat together and tastes even better once the sizzling hot butter goes over the top.

• The final plate feels like a proper Turkish kebab meal, but the steps are still easy enough to manage at home

Ingredients You’ll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

For Doner Kebab

• Ground lamb - Ground lamb or beef works well for the homemade döner-style meat. Lamb gives a richer flavor, while beef is a good option if you prefer it. You can also use a mixture of both. The meat should have at least 20% fat if possible. Very lean meat can turn dry and may not slice as nicely.

• Onion juice - It adds flavor and helps tenderize the meat. I grate the onion, squeeze out the juice, and use only the liquid in the meat mixture.

• Natural yogurt - It helps keep the meat moist and adds a slight tang.

Ingredients for Tomato Sauce

• Tomatoes - Freshly grated tomatoes make the sauce taste lighter and fresher than using tomato paste alone.

• Tomato paste - It adds color and depth. Cook it briefly in butter before adding the grated tomatoes.

• Butter - It gives that signature richness to Iskender Kebap.

Ingredients For Serving Iskender Kebab

• Pita Bread - I cut it into small pieces and lightly toast it in butter. It forms the base of the dish and catches the tomato sauce and melted butter.

• Yogurt - Thick strained yogurt or Greek yogurt is served on the side. Use plain, unsweetened yogurt. You can make your own following this simple How to Make Homemade Greek Yogurt recipe.

• Garnishes - Turkish green peppers and tomato are grilled or cooked until slightly softened and served with the kebab.

How to Make Bursa Iskender Kebab

Prepare Doner Meat

Grate the onion and squeeze out the juice. You can save the pulp to make delicious recipes such as Turkish Grilled Lamb Kofta - Izgara Kofte or Turkish Sarma Lamb Beyti Kebab. Set the juice aside to use for doner kebab.

Combine the ground lamb or beef, onion juice, yogurt, salt, paprika, and black pepper in a large bowl. Mix well for 8 to 10 minutes, until all are thoroughly combined and the mixture is firm.

Cover the bowl and let it marinate for a minimum of 2 hours, preferably overnight if you have time.

When the meat is marinated, place it on a large piece of tin foil. Shape it into a log or cylinder, about 2-3 inches (5-7½ cm) in diameter, and wrap it tightly, making sure it is compact and holds its shape.

Preheat your oven to 356°F (180°C) and line a baking tray with aluminum foil. Thread two skewers through the log; they will make it easier to hold the doner vertically and slice thinly. Place the doner log on the baking tray and cook the doner meat in your preheated oven for 50 minutes.

Remove the doner from the oven and let it rest for 15 minutes. Peel off the tin foil and shave the meat thinly using a very sharp knife. 

Return the sliced meat to the baking tray and place it in the oven for another 5-6 minutes, until the doner meat slices are nicely browned.

Prepare the Tomato Sauce

I start making the sauce while resting the doner kebab meat. To prepare the sauce, heat a pan and melt ½ tablespoon of butter. Add tomato paste and sauté briefly until fragrant. 

Stir in the grated tomatoes along with water, and let them simmer gently for 10-15 minutes. 

Assemble the Layers

Slice your pita bread into bite-sized squares. Toast these pieces in a skillet with a little butter for a crispy texture. The toasted bread soaks up the sauce beautifully, making it an essential base for this dish.

Arrange the toasted pita pieces on a plate.

Spoon warm tomato sauce over the bread. Layer the cooked and sliced doner meat generously over the pita bread. 

Add more tomato sauce over the meat if you like. Serve with a spoonful of yogurt on the side of the plate. Melt the remaining butter until hot and pour it over the meat just before serving.

Garnish with grilled Turkish green peppers and tomato wedges.

How to Keep Iskender Kebab Warm Before Serving

Iskender Kebab is best served as soon as you assemble the plates.

Keep the tomato sauce warm over low heat while you toast the bread and brown the sliced meat.

Warm the serving plates if you can, especially if you are making more than one portion.

Melt the butter last and pour it over the meat right before serving.

Recipe Tips From the Chef

• Meat with at least 20% fat tastes better and gives a better texture.

• Mix the meat mixture for 8 to 10 minutes. It should feel firm and sticky by the end.

• Marinating the doner meat mixture is very important. The longer the it marinates, the better the flavor will be. Overnight is best, but if you’re in a hurry, aim for at least 2 hours.

• Wrap the meat log tightly so it holds its shape while baking.

• Let the cooked meat rest before slicing, and use a sharp knife to slice the meat as thinly as possible.

• Return the sliced meat to the oven for a few minutes so the edges brown.

• To keep the kebab warm, toast the pita pieces before adding the sauce, keep the tomato sauce warm until serving, and pour the hot melted butter over the meat at the end.

Why is my meat falling apart?

The meat mixture may not have been mixed long enough, or the log may not have been wrapped tightly. Mix the meat until it feels firm and sticky, then shape it into a compact log before baking.

Why is my meat dry?

The meat may be too lean, or the sliced meat may have been cooked too long after baking. Use lamb or beef with enough fat and only return the slices to the oven briefly.

Why is my bread soggy?

The bread may not have been toasted enough, or the dish may have been assembled too early. Toast the pita first and put the plate together just before serving.

Why is my tomato sauce too thick?

Add a splash of water and simmer for another minute. The sauce should be thick but still easy to spoon over the bread and meat.

Why is my tomato sauce too thin?

Simmer it a little longer until some of the liquid reduces.

Why did my butter burn?

The pan may have been too hot, or the butter may have been left on the heat too long. Melt it right before serving and pour it over the meat while hot.

What to Serve with Iskender Kebab

Iskender Kebab is already served with bread, tomato sauce, yogurt, butter, grilled tomato, and green pepper, so it does not need many side dishes.

A simple Arugula Spinach Salad, Turkish Red Onion Salad, or Pickled Cucumbers all work well on the side.

You can also serve it with extra pita bread, Turkish Pide Bread, or a small portion of Bulgur Pilaf if you want a bigger meal.

Storage and Reheating

Iskender Kebab tastes best freshly assembled.

If you have leftovers, store the meat, tomato sauce, bread, and yogurt separately. Keep the meat and sauce in airtight containers in the refrigerator for up to 3 days.

Reheat the meat in a skillet or in the oven until hot. Warm the sauce gently in a small pan. Toast the bread again before assembling, so it has a better texture.

Do not freeze the assembled dish. You can freeze the cooked meat on its own for up to 3 months.

Recipe FAQs

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this popular Turkish dish Bursa Iskender Kebab (or Kebap) recipe as much as you enjoy eating it! 🙂