Iskender Kebab
Iskender Kebab
Ingredients
For the Marinated Meat
- 1 1/2 pounds beef sirloin or lamb leg, thinly sliced against the grain
- 1/2 pound ground beef or lamb
- 1 onion, grated, juice strained
- 1/2 cup plain yogurt
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 1/2 teaspoons red pepper flakes, (pul biber)
- 1 1/2 teaspoons salt
- 2 tablespoons vegetable oil, for pan-frying
For the Tomato Sauce
- 1 tablespoon olive oil
- 1/2 cup tomato paste
- 1 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Toasted Bread
- 4 pita bread, or crusty Turkish bread
- 2 tablespoons olive oil
For the Brown Butter Sauce
- 1/2 cup unsalted butter
For Serving and Garnish
- 1 cup plain yogurt
- 2 tomatoes, halved
- 2 green peppers, such as shishito or Turkish long peppers, halved lengthwise
Instructions
- 1
Prepare the meat marinade: In a large bowl, combine the grated onion (juice strained), plain yogurt, dried oregano, black pepper, red pepper flakes, and salt. Mix well.
⏱️ 5 min
- 2
Marinate the meat: Add the thinly sliced beef (or lamb) and ground beef (or lamb) to the marinade. Using gloves, thoroughly mix the meat with the marinade until evenly coated. Divide the seasoned meat into two portions.
⏱️ 10 min
- 3
Shape and freeze the meat: Place one portion of marinated meat into a large, sturdy plastic bag (like a freezer bag). Using a rolling pin, press the meat into a thin, flat sheet, about 1/4-inch thick, ensuring it's evenly spread within the bag. Repeat with the second portion. Freeze the flattened meat sheets for at least 2 hours, or until firm enough to slice easily.
⏱️ 10 min
- 4
Prepare the tomato sauce: While the meat freezes, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly. Whisk in the water, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce thickens. Keep warm.
⏱️ 15 min
- 5
Prepare and toast the bread: Preheat your oven to 375°F. Cut the pita bread into 1-inch cubes. In a large bowl, toss the bread cubes with 2 tablespoons of olive oil until lightly coated. Spread the bread cubes in a single layer on a baking sheet. Toast in the preheated oven for 8-12 minutes, or until golden brown and crispy, tossing halfway through. Set aside.
⏱️ 15 min•🌡️ 375
- 6
Cook the meat: Remove the frozen meat sheets from the freezer. Carefully cut the frozen meat into thin strips, mimicking shaved doner kebab meat. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, add the meat strips and pan-fry, stirring frequently, until cooked through and slightly charred, about 5-7 minutes per batch. Transfer cooked meat to a plate and keep warm.
⏱️ 20 min
- 7
Grill the garnishes: While the meat cooks, char-grill the halved tomatoes and green peppers. You can use a grill pan, outdoor grill, or broiler set to high (400°F). Grill until tender and slightly charred, about 5-7 minutes per side for peppers, and 3-5 minutes for tomatoes. Set aside.
⏱️ 10 min•🌡️ 400
- 8
Prepare the brown butter sauce: In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a rich golden-brown color and smells nutty, about 3-5 minutes. Be careful not to burn it.
⏱️ 5 min
- 9
Assemble the Iskender Kebab: Divide the toasted bread cubes among four serving plates. Spoon a generous amount of the warm tomato sauce over the bread. Arrange the cooked meat strips on top of the sauce-covered bread. Drizzle more tomato sauce over the meat. Place a dollop of plain yogurt on the side of each plate. Finally, pour the hot, sizzling brown butter dramatically over the entire dish. Garnish with the char-grilled tomatoes and green peppers. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Iskender Kebab
Ingredients
For the Marinated Meat
- 1 1/2 pounds beef sirloin or lamb leg, thinly sliced against the grain
- 1/2 pound ground beef or lamb
- 1 onion, grated, juice strained
- 1/2 cup plain yogurt
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 1/2 teaspoons red pepper flakes, (pul biber)
- 1 1/2 teaspoons salt
- 2 tablespoons vegetable oil, for pan-frying
For the Tomato Sauce
- 1 tablespoon olive oil
- 1/2 cup tomato paste
- 1 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Toasted Bread
- 4 pita bread, or crusty Turkish bread
- 2 tablespoons olive oil
For the Brown Butter Sauce
- 1/2 cup unsalted butter
For Serving and Garnish
- 1 cup plain yogurt
- 2 tomatoes, halved
- 2 green peppers, such as shishito or Turkish long peppers, halved lengthwise
Instructions
- 1
Prepare the meat marinade: In a large bowl, combine the grated onion (juice strained), plain yogurt, dried oregano, black pepper, red pepper flakes, and salt. Mix well.
⏱️ 5 min - 2
Marinate the meat: Add the thinly sliced beef (or lamb) and ground beef (or lamb) to the marinade. Using gloves, thoroughly mix the meat with the marinade until evenly coated. Divide the seasoned meat into two portions.
⏱️ 10 min - 3
Shape and freeze the meat: Place one portion of marinated meat into a large, sturdy plastic bag (like a freezer bag). Using a rolling pin, press the meat into a thin, flat sheet, about 1/4-inch thick, ensuring it's evenly spread within the bag. Repeat with the second portion. Freeze the flattened meat sheets for at least 2 hours, or until firm enough to slice easily.
⏱️ 10 min - 4
Prepare the tomato sauce: While the meat freezes, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly. Whisk in the water, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce thickens. Keep warm.
⏱️ 15 min - 5
Prepare and toast the bread: Preheat your oven to 375°F. Cut the pita bread into 1-inch cubes. In a large bowl, toss the bread cubes with 2 tablespoons of olive oil until lightly coated. Spread the bread cubes in a single layer on a baking sheet. Toast in the preheated oven for 8-12 minutes, or until golden brown and crispy, tossing halfway through. Set aside.
⏱️ 15 min•🌡️ 375 - 6
Cook the meat: Remove the frozen meat sheets from the freezer. Carefully cut the frozen meat into thin strips, mimicking shaved doner kebab meat. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, add the meat strips and pan-fry, stirring frequently, until cooked through and slightly charred, about 5-7 minutes per batch. Transfer cooked meat to a plate and keep warm.
⏱️ 20 min - 7
Grill the garnishes: While the meat cooks, char-grill the halved tomatoes and green peppers. You can use a grill pan, outdoor grill, or broiler set to high (400°F). Grill until tender and slightly charred, about 5-7 minutes per side for peppers, and 3-5 minutes for tomatoes. Set aside.
⏱️ 10 min•🌡️ 400 - 8
Prepare the brown butter sauce: In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a rich golden-brown color and smells nutty, about 3-5 minutes. Be careful not to burn it.
⏱️ 5 min - 9
Assemble the Iskender Kebab: Divide the toasted bread cubes among four serving plates. Spoon a generous amount of the warm tomato sauce over the bread. Arrange the cooked meat strips on top of the sauce-covered bread. Drizzle more tomato sauce over the meat. Place a dollop of plain yogurt on the side of each plate. Finally, pour the hot, sizzling brown butter dramatically over the entire dish. Garnish with the char-grilled tomatoes and green peppers. Serve immediately.
⏱️ 10 min