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Learn how to make Turkish Iskender Kebab at home with this step-by-step recipe. This popular Turkish dish features tender meat, savory tomato sauce, pide bread, and creamy yogurt for a delicious and satisfying meal.
Iskender Kebab brings together everything I love about Turkish food: hearty, comforting, and brimming with bold flavors that make each bite unforgettable.
This dish, with tender, flavorful doner kebab over crispy bread, topped with tangy tomato sauce and a drizzle of butter, embodies that heartwarming Turkish dining experience. It’s the perfect recipe to make when you’re craving something both rustic and refined, bringing the essence of Turkish cuisine right to your table.
If you’re a fan of Turkish dishes, you might want to try kuru fasulye (Turkish white bean stew), Turkish pide (Turkish flatbread), and Turkish stuffed onions (soğan dolması).
Table of Contents
Recipe Highlights: Iskender Kebab
Cuisine: Turkish
Skill Level: Intermediate
Signature Taste: Savory, with juicy, spiced kebab slices, rich tomato sauce, and a balance of tangy yogurt
Why You’ll Love This Recipe: This classic Turkish dish combines tender, flavorful meat, crispy bread, and robust tomato sauce for a unique, comforting meal. Perfect for impressing guests or enjoying an authentic Turkish dining experience at home!
What Is Iskender Kebab?
Iskender Kebab is a traditional Turkish dish originating from the city of Bursa in northwestern Turkey. Named after its creator, Iskender Efendi, this popular kebab features thinly sliced, beef or lamb layered over pieces of slightly toasted pide bread. The dish is then generously topped with a rich tomato sauce, drizzled with melted butter, and often accompanied by a dollop of creamy yogurt.
Iskender Kebab stands out for its unique preparation and the way it brings together contrasting textures and flavors, from crispy to creamy and savory to tangy. This kebab dish is commonly enjoyed as a main course.
The dish’s history and regional significance make it a standout in Turkish culinary culture, embodying the traditions of meat-based dishes in a way that has become iconic both in Turkey and worldwide.
Ingredients for Iskender Kebab
Meat Mixture
Onion: Adds a subtle sweetness and moisture to the meat mixture.
Plain Yogurt: Provides tenderness to the meat and balances the spices.
Aleppo Pepper: Also known as pull biber, this mild pepper is essential for this recipe.
Kosher Salt: Enhances the natural flavors of the ingredients.
Black Pepper: Adds a hint of warmth and depth to the dish.
Cumin: Adds earthy, slightly nutty undertones, typical in Turkish cuisine.
Ground Beef: Lean yet flavorful, it’s ideal for achieving tender, juicy kebab slices.
Tomato Sauce
Butter and Olive Oil: This combination provides a rich, nutty flavor that’s key to the sauce’s depth.
Tomato Paste and Tomato Sauce: A mix of paste and sauce creates the perfect thickness and depth.
Oregano: Balances the sauce with savory and herbaceous notes.
Aleppo Pepper: Adds heat and authenticity to the sauce.
Salt: Salt brings out the natural flavors of the beef, yogurt, and tomato sauce, giving the dish a more balanced and savory taste.
Pita Bread Base
Pide Bread: Turkish pide bread has a soft, airy texture that complements the crispy, seared meat. It’s toasted and cubed to form the base of the dish.
How To Make Iskender Kebab
Step1: Prepare the Meat Log
In a large bowl, grate the onion, then add yogurt, Aleppo pepper, salt, black pepper, and cumin. Mix well until all ingredients are incorporated. Add the seasoned mixture to the ground beef. Combine by hand until fully integrated.
Shape the mixture into a log, about 2 inches in diameter, and wrap it tightly in plastic wrap or cling film. Refrigerate for 1 hour, then transfer to the freezer and freeze overnight (8 hours).
Step 2: Sear the Meat
Remove the meat log from the freezer and let it sit at room temperature for 5 minutes. Thinly slice with a sharp chef’s knife.
In a large skillet over medium-high heat, arrange doner meat slices in a single layer.
Sear for 30 seconds minutes on each side until crispy and browned. Repeat this with the remaining slices and transfer them to a plate.
Step 3: Make the Tomato Sauce
In a medium saucepan over medium heat, melt the butter with the olive oil.
Stir in the tomato paste and cook for 2-3 minutes to release its natural sweetness.
Add the tomato sauce, salt, oregano, and Aleppo pepper. Simmer for 10 minutes until the sauce thickens.
Step 4: Assemble the Iskender Kebab
Cut the pide bread into bite-sized pieces and arrange on a serving platter. Pour the tomato sauce generously over the toasted bread cubes.
Top the sauce with seared meat slices and a dollop of yogurt on the side.
Drizzle melted butter over the dish for a final touch.
Serving Suggestions
Turkish rice pilaf: Serve Iskender Kebab with a side of fragrant Turkish rice pilaf (pilav), made with butter, chicken broth, and sometimes orzo. The light, fluffy texture balances well with the rich kebab flavors.
Çoban salatası (Turkish shepherd’s salad): A refreshing salad made with cucumbers, tomatoes, green peppers, and red onions, dressed in lemon juice and olive oil, adds a fresh contrast to the savory kebab.
Cacik: This cooling side dish is made with yogurt and cucumber and balances the richness of iskender kebab very well.
Pickled Vegetables: Traditional Turkish pickles (turşu) like pickled cucumbers, cabbage, or beets add a tangy crunch that complements the richness of the kebab.
Grilled Green Peppers and Tomatoes: Lightly grilled or blistered green peppers and tomatoes can be served alongside to add a smoky flavor and enhance the visual appeal of the plate.
Variations and Substitutions
Alternative Meats: While beef is common, lamb or a blend of lamb and beef adds extra flavor. For a lighter option, try chicken.
Bread Options: If you can’t find pide bread, substitute with naan, ciabatta or focaccia.
Spice Adjustments: Adjust Aleppo pepper to taste, or substitute with red pepper flakes if you prefer more heat.
Storage
Refrigerate Leftovers: Store leftover meat, sauce, and bread separately in airtight containers in the fridge for up to 3 days.
Freezing the Meat: Freeze cooked or raw meat slices in a freezer-safe container or bag for up to 2 months; thaw in the fridge overnight before reheating.
Reheat the Meat Separately: Warm meat slices in a skillet over medium heat to retain crispiness before assembling with other components.
Reheat the Sauce: Heat the tomato sauce in a saucepan until warm, adding a splash of water if it’s too thick.
Avoid Freezing Bread and Yogurt: Fresh bread and yogurt are best; freezing these may alter texture and flavor.
Tips for the Perfect Iskender Kebab
Freeze the meat log for easy slicing. Freezing makes it easier to slice the meat thinly, ensuring even cooking and a tender texture.
Avoid overcrowding the pan. Sear meat slices in batches to keep them crispy. Overcrowding the pan will result in the meat steaming.
Use fresh ingredients. Fresh spices and yogurt add depth and authenticity to the dish.
Serve immediately. Assemble and serve Iskender Kebab right after preparation for the best taste and texture.
Repurpose leftovers: Use any leftover meat and sauce in wraps, pasta, or bowls.
Finish with butter drizzle: A drizzle of melted butter enhances richness and authenticity.
Frequently Asked Questions
While beef is traditional, you can also use lamb or a mixture of lamb and beef for extra flavor.
Yes, you can prepare the meat the day before, then slice and cook it fresh when ready to serve. The sauce can also be made in advance. You can even keep the meat log in the freezer for up to 2 months, then slice and cook when you’re ready.
You can substitute yogurt with labneh or a dairy-free yogurt alternative.
Use focaccia, ciabatta, naan, or other thick flatbreads; these provide a similar texture for the dish.
Traditionally, it’s mild due to the Aleppo pepper. Feel free to adjust the spice level to your taste.
Other turkish Recipes you must try:
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Karniyarik Turkish Stuffed Eggplant Recipe [Video]
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Spinach and Feta Borek Recipe
Turkish Recipes
Kumpir (Turkish Stuffed Baked Potatoes)
Mediterranean recipes
Gozleme Recipe (Turkish Stuffed Flatbread)
Iskender Kebab Recipe
Ingredients
Iskender Kebab Ingredients
- 1 onion
- 1½ tablespoons plain yogurt
- 1 teaspoon Aleppo pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 1½ pounds ground beef
Tomato Sauce Ingredients
To Serve
- 1 large pide bread
- 3 tbsp unsalted butter
Instructions
Prepare the Beef
- In a large bowl, grate the onion, then add yogurt, Aleppo pepper, salt, black pepper, and cumin. Mix well until all ingredients are incorporated.
- Add the ground beef to this mixture. Combine by hand until fully integrated.
- Shape the mixture into a log, about 2 inches in diameter, and wrap tightly in plastic wrap. Refrigerate for 1 hour, then transfer to the freezer and freeze overnight (8 hours).
- Remove the meat log from the freezer and let it sit at room temperature for 5 minutes. Place a pan over medium high heat.
- Thinly slice with a sharp chef’s knife and arrange the meat slices in a single layer and sear for 30 seconds on each side until crispy and browned. Repeat with remaining slices and transfer to a plate.
Prepare the Tomato Sauce
- In a medium saucepan over medium heat, melt the butter with the olive oil.
- Stir in the tomato paste and cook for 2-3 minutes to release its natural sweetness.
- Add the tomato sauce, salt, oregano, and Aleppo pepper. Simmer for 10 minutes until the sauce thickens.
Assemble the Iskender Kebab
- Cut the pide bread into bite-sized pieces and arrange on a serving platter.
- Pour the tomato sauce generously over the toasted bread cubes.
- Top the sauce with seared meat slices and a dollop of yogurt on the side.
- Melt the 3 tablespoons of butter in a pan over medium heat.
- Drizzle melted butter over the dish for a final touch.
Video
Notes
- You can prepare the beef mixture, form it into a log and keep it in the freezer for up to 2 months. When you’re ready to cook, leave it on the counter for 5 minutes, slice and proceed with the recipe.
- You can make the tomato sauce a day or two in advance and heat when ready to serve.
- If Ramazan pidesi (pide bread) isn’t available, use naan or another fluffy bread such as focaccia, ciabatta or Italian bread. Cut the bread into cubes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Shadi,
First off, I love looking at and trying your recipes!
There is possibly a problem with the tomato sauce component of your recipe. You mention 2 tbsp. of tomato sauce in the ingredients list and no tomato paste, but paste is mentioned in the directions. I think the 2tbsp. should be tomato paste, as mentioned in the directions. Therefore, the tomato sauce ingredient is missing from the list. Please correct me if I am wrong. Thank you!
Hi Fiona, Thank you so much for bringing this to my attention. The recipe uses both tomato paste and sauce, I have added them to the ingredient list.