Iskender Kebab
Thinly sliced premium döner layered over pide bread, topped with rich tomato sauce, melted butter, and cool yogurt. Often called the king of kebabs, elevated with top-quality meat.
8 ingredients
8 steps
Ingredients
- 1400g döner lamb or mixed meat, thinly sliced
- 22 rounds of pide or flatbread, cut into squares
- 32 medium tomatoes, grated
- 42 tbsp tomato paste
- 53 tbsp butter, divided
- 61 cup thick strained yogurt
- 7Salt, black pepper, and paprika to taste
- 8Fresh parsley to garnish
Instructions
- 1For the tomato sauce: melt 1 tbsp butter in a pan, add tomato paste, cook 2 minutes. Add grated tomatoes, paprika, salt, and simmer 10 minutes until thickened.
- 2Warm the döner meat slices in a pan with a little butter until heated through and lightly crisped at the edges.
- 3Toast the pide squares briefly in the same pan.
- 4Arrange the pide squares on a serving plate and layer the warm döner slices on top.
- 5Ladle the hot tomato sauce generously over the meat and bread.
- 6Add spoonfuls of cold thick yogurt to one side of the plate.
- 7Melt the remaining 2 tbsp butter until sizzling, then pour it over the whole dish for the signature finish.
- 8Garnish with parsley and serve immediately while the butter is still hot and sizzling.