Iskender Kebab (or Kebap) is undoubtedly one of Turkey's most iconic dishes. It is made with tender slices of döner kebab meat served over pita bread and topped with a flavorful tomato sauce, grilled vegetables, sizzling butter, and creamy yogurt.
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While it might seem like something only found in the bustling streets of Turkey, making this delicious kebab dish at home is surprisingly easy. With the right ingredients and a bit of preparation, you can bring this comforting classic to your dinner table. I have put together some key tips and prepared an easy-to-follow Homemade Iskender Kebap recipe from scratch just for you!
The dish is named after its creator, İskender Efendi, who lived in Bursa during the late 19th century Ottoman Empire. The İskenderoğlu family, who still operate the original restaurant in Bursa, hold the trademark for "Kebapçı İskender." Today, it’s widely served across Turkey under names like "İskender kebap," "Bursa kebabı," or other variations chosen by individual restaurants, such as "Uludağ kebabı."
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 - The fat content of the meat should have a minimum of 20% for a delicious doner kebab. You can also use ground beef with a high-fat content or a mixture of both.
- Onion juice - It helps tenderizing the meat. I grate the onion and squeeze out the juice to use for marinating the doner meat mixture instead of using grated onion.
- Natural yogurt - It is an important ingredient in the Döner Kebap mixture as it acts as a natural tenderizer, adds a tangy flavor, and helps keep the meat moist during cooking.
Ingredients for Tomato Sauce
- Tomatoes - I use fresh grated tomatoes for a smooth and delicious sauce.
- Tomato paste - It is the staple of Turkish cooking. It gives a deeper flavor and richer color. I prefer using homemade tomato paste whenever I can find but store bought works great too. You can find it in Turkish or Middle Eastern shops or buy it online from Amazon .
- Butter - It gives that signature richness to Iskender Kebap.
Ingredients For Serving Iskender Kebab
- Pita Bread - Lightly toasted thick pita bread with crisp edges to soak up the juices from tomato sauce and doner meat. You can make your own following this simple recipe or use store bought for speeding things up.
- Yogurt - Plain thick Greek yogurt gives a cool contrast to the warm flavors.
- Garnishes - Grilled green peppers and sliced tomatoes to serve on the side.
How to Make Bursa Iskender Kebab?
Making this delicious Bursa Iskender Kebab recipe at home is very easy and straightforward. However, you need to follow a few simple steps and tips to achieve the best results:
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 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 the warm tomato sauce over the pita, ensuring each piece is coated.
Layer the cooked and sliced doner meat generously over the pita bread.
Next, add dollops of yogurt around the edges and drizzle generous amount of sizzling melted butter on top. For an authentic touch, garnish with grilled Turkish chili and tomato wedges on the side.
Recipe Tips From the Chef
- The meat is the star of this dish. It should have a minimum of 20% fat for the most delicious doner kebabs. The high-fat content helps keep the doner kebab juicy during cooking.
- Mix the doner kebab mixture for at least 8 to 10 minutes, until everything is thoroughly combined and the mixture is firm.
- 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.
- The sizzling melted butter drizzled on top isn’t just for aesthetics—it’s a key component that brings everything together.
Recipe FAQs
Yes, you can prepare the tomato sauce couple of days in advance and store it in the fridge. Just reheat it gently on low heat before serving.
Keep the elements separate if possible. Warm the meat and sauce in a pan, and lightly toast the bread again to maintain its texture.
Garlic Naan, Taboon - Palestinian Flatbread, or Barbari Bread - Persian Flatbread can work in a pinch, though pita is closest to the original texture.
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! 🙂
Bon appétit! / Afiyet olsun!
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Iskender Kebab
Equipment
- 1 grater
Ingredients
For Doner Meat
- 500 g ground lamb or beef
- 1 medium onion (grated and juiced)
- 2 tablespoon plain natural yogurt
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
For Tomato Sauce
- ½ tablespoon butter
- 1 ½ tablespoon tomato paste
- 3 medium tomatoes (grated)
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ cup water
For Serving Iskender Kebab
- 4 pita bread
- 50 g butter
- 150 g thick strained yogurt or Greek yogurt
- 2 Turkish green peppers
- 1 tomato
Instructions
Preparing 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 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.
Preparing the Tomato Sauce
- I start making the sauce while resting the doner kebab meat.
- 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.
Assembling 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 the warm tomato sauce over the pita, ensuring each piece is coated.
- Layer the cooked and sliced doner meat generously over the pita bread.
- Next, add dollops of yogurt around the edges and drizzle generous amount of sizzling melted butter on top.
- For an authentic touch, garnish with grilled Turkish chili and tomato wedges on the side.
Notes
- The meat is the star of this dish; It should have a minimum of 20% fat for the most delicious doner kebabs. The high-fat content helps keep the doner kebab juicy during cooking.
- Mix the doner kebab mixture for at least 8 to 10 minutes, until everything is thoroughly combined and the mixture is firm.
- 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
- The sizzling melted butter drizzled on top isn’t just for aesthetics—it’s a key component that brings everything together.
Sylvie
Yum! Came out great!