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    Cooking Gorgeous » Recipes » Turkish Recipes

    Iskender Kebab

    Published: Nov 18, 2024 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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.

    iskender kebab served with yogurt and veggies
    Jump to:
    • Ingredients You’ll Need
    • How to Make Bursa Iskender Kebab?
    • Recipe Tips From the Chef
    • Recipe FAQs
    • Iskender Kebab

    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

    labelled picture of ingredients for Turkish doner kebab recipe
    • 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

    labelled picture of ingredients for iskender kebab 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

    labelled picture of 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.

    grated onions and onion juice are in separate bowls

    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.

    Turkish doner kebab mixture

    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.

    doner kebab tightly wrapped in foil

    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.

    skewers threaded into doner kebab placed on baking tray

    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. 

    slicing the doner kebab on tray

    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.

    sliced doner kebab meat placed on a tray

    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. 

    sautéing tomato paste in melted butter

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

    tomato sauce in a small saucepan

    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.

    pita bread is cut into bite sized cubes

    Arrange the toasted pita pieces on a plate.

    lightly toasted pita bread pieces are arranged on a plate

    Spoon the warm tomato sauce over the pita, ensuring each piece is coated.

    pita bread is soaked with tomato sauce

    Layer the cooked and sliced doner meat generously over the pita bread. 

    sliced doner meat is placed on top of 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.

    Iskender Kebab is ready to serve

    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

    Can I make the sauce ahead of time?

    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.

    What’s the best way to reheat leftovers?

    Keep the elements separate if possible. Warm the meat and sauce in a pan, and lightly toast the bread again to maintain its texture.

    What’s a good substitute for pita bread?

    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

    Ayla Clulee
    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, melted butter, and creamy yogurt.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Main Course
    Cuisine Turkish
    Servings 4 people
    Calories 689 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 grater
    • 1 Sharp knife

    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.

    Nutrition

    Calories: 689kcalCarbohydrates: 45gProtein: 32gFat: 42gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 125mgSodium: 1413mgPotassium: 921mgFiber: 5gSugar: 8gVitamin A: 1764IUVitamin C: 70mgCalcium: 154mgIron: 4mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!
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    Reader Interactions

    Comments

    1. Sylvie

      January 04, 2025 at 5:08 am

      5 stars
      Yum! Came out great!

      Reply
    5 from 1 vote

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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