Iskender Kebab

Name: Iskender Kebab
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 lbs boneless leg of lamb, thinly sliced; 2 tbsp olive oil (for marinade); 1 tsp ground cumin; 1 tsp sweet paprika; 2 tsp salt; 1/2 tsp black pepper, freshly ground; 4 pita bread or flatbread, torn into chunks; 2 cups crushed tomatoes (canned); 4 tbsp unsalted butter (for tomato sauce); 4 garlic cloves, minced; 2 tbsp tomato paste; 1/2 tsp granulated sugar; 6 tbsp unsalted butter (for drizzling); 1 tsp Aleppo pepper or red pepper flakes; 2 cups full-fat plain yogurt, at room temperature

Thin slices of doner-style lamb over toasted flatbread, drenched in a rich tomato butter sauce and finished with hot browned butter and creamy yogurt - a legendary Turkish restaurant classic from Bursa.

95 minHardServes 4620 cal/serving

TurkishDinnerStovetop and OvenHigh ProteinPork-FreeCorn-Free

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Ingredients

2 lbs boneless leg of lamb, thinly sliced
2 tbsp olive oil (for marinade)
1 tsp ground cumin
1 tsp sweet paprika
2 tsp salt
1/2 tsp black pepper, freshly ground
4 pita bread or flatbread, torn into chunks
2 cups crushed tomatoes (canned)
4 tbsp unsalted butter (for tomato sauce)
4 garlic cloves, minced
2 tbsp tomato paste
1/2 tsp granulated sugar
6 tbsp unsalted butter (for drizzling)
1 tsp Aleppo pepper or red pepper flakes
2 cups full-fat plain yogurt, at room temperature

Instructions

1

Toss 2 lbs thinly sliced boneless leg of lamb with 2 tbsp olive oil (for marinade), 1 tsp ground cumin, 1 tsp sweet paprika, half the 2 tsp salt, and 1/2 tsp freshly ground black pepper. Cover and marinate at room temperature for 30 minutes.
2

Preheat oven to 350°F. Arrange 4 torn into chunks pita bread or flatbread in a single layer on a baking sheet and toast in the oven for 8 to 10 minutes until lightly crisp. Remove and keep warm.
3

Make the tomato sauce: in a saucepan over medium heat, melt 4 tbsp unsalted butter (for tomato sauce) and cook 4 minced garlic cloves for 1 minute. Add 2 tbsp tomato paste and stir for 1 minute. Add 2 cups crushed tomatoes (canned), 1/2 tsp granulated sugar, and remaining salt. Simmer for 12 to 15 minutes until thickened. Keep warm.
4

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Working in batches, sear boneless leg of lamb slices for 1 to 2 minutes per side until the internal temperature reaches 145°F (63°C) and the edges are browned. Do not crowd the pan.
5

Arrange the toasted pita bread or flatbread on a large serving platter or individual plates. Spoon half the tomato sauce over the bread, then layer the seared boneless leg of lamb on top.
6

In a small skillet, melt 6 tbsp unsalted butter (for drizzling) over medium-high heat until it foams and turns golden brown, about 2 minutes. Add 1 tsp Aleppo pepper or red pepper flakes and swirl for 10 seconds, then immediately pour the spiced butter over the lamb.
7

Spoon dollops of 2 cups at room temperature full-fat plain yogurt around the platter. Drizzle the remaining tomato sauce over everything and serve immediately.

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Questions

How long should Iskender Kebab marinate?

Step 1 reads: "Cover and marinate at room temperature for 30 minutes." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Do I need any special equipment for Iskender Kebab?

Beyond a knife and a board, the method uses a cast-iron skillet (step 4) and a sheet pan (step 2). If you do not have one, a heavy stainless skillet replaces the cast iron; preheat it a little longer.

Is there a substitute for Aleppo pepper in Iskender Kebab?

The entry for Iskender Kebab calls for 1 tsp Aleppo pepper or red pepper flakes. In its place: Use sweet paprika with a small pinch of cayenne, about four parts to one.

How hot is Iskender Kebab?

Moderately. The heat in Iskender Kebab comes from 1 tsp Aleppo pepper or red pepper flakes. For a milder plate, halve the Aleppo pepper; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Iskender Kebab dairy-free?

Yes. The dairy in Iskender Kebab is 4 tbsp unsalted butter (for tomato sauce), 6 tbsp unsalted butter (for drizzling), 2 cups full-fat plain yogurt, at room temperature. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

Can I start Iskender Kebab the day before?

Yes. Step 1 is a built-in pause of 30 minutes: "Cover and marinate at room temperature for 30 minutes." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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