Iskender Kebab Recipe

Name: Iskender Kebab Recipe
Prep time: 2 h 15 min
Cook time: 40 min
Total time: 2 h 55 min
Yield: 2 serving
Ingredients: 300 grams entrecote; 150 grams pitta bread; 1 tablespoon natural Turkish yoghurt; 4 thin green peppers; 2 tablespoons olive oil; pinch dried oregano; 1 medium tomato; 1 clove garlic; 1 dessert spoon tomato paste; 1 tablespoon olive oil; 1 teaspoon vinegar; 1 pinch chilli flakes; 400 millilitres water; 2 tablespoons butter; salt & pepper

User Reviews

0.0

0 reviews

Unrated

Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 55 mins
Servings
2
Calories
830 kcal
Course
Main Course
Cuisine
Turkish

Iskender Kebab Recipe

Griffin Roy

Report

This Iskender Kebab recipe is easy and delicious. Ask your butcher to prepare your meat for you so you can get the döner meat texture.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

300 grams entrecote (marinated, very thinly sliced)
150 grams pitta bread
1 tablespoon natural Turkish yoghurt
4 thin green peppers
2 tablespoons olive oil (1 for marinade, 1 for frying )
pinch dried oregano

For The Sauce

1 medium tomato (finely chopped)
1 clove garlic (peeled & grated)
1 dessert spoon tomato paste
1 tablespoon olive oil
1 teaspoon vinegar
1 pinch chilli flakes
400 millilitres water
2 tablespoons butter (melted & sizzling, to finish )
salt & pepper (to season)

Add to Shopping List

Instructions

Before you start making your Iskender Kebab, marinate your steak for a couple of hours in the olive oil and oregano.

For The Sauce

First of all, set your sauce simmering.
Gently heat your olive oil in a saucepan and add your chopped tomato.
Stir around for a few minutes and then add your garlic, chilli flakes and pinch of salt and pepper.
Once your tomato has really softened, add your tomato paste (salça) and a ladleful of water.
Stir and heat through until the salça has dissolved.
Ladle in more water and add your vinegar and stir gently.
Continue to add more water intermittently to keep your sauce at the thickness you'd like.
After around 30 minutes, remove your pan from the head and seal with a lid to keep warm.

For The Meat

Whilst your sauce is simmering, grill your peppers under a high heat until charred.
Place them to one side.
Heat olive oil in a frying pan and, once hot, start to fry your marinated beef.
Meanwhile, heat your pide bread (pitta bread) until it is hot and lightly toasted.
Fry your meat until browned and you also have some crispy bits, too.

Build Your Iskender Kebab

Now you need to work fast.
Take two serving plates.
Remove your bread from the oven, cut it into bite-sized chunks and divide between the two plates.
Now top the bread with your beef and add a generous amount of butter to the frying pan you used for the beef.
Place the pan back on the heat.
Pour your tomato sauce over both plates and add a serving of yoghurt to each.
Place your charred peppers on the plate and pour your sizzling butter over the top of your tomato sauce.
Serve immediately.

Notes

You can use lamb or chicken, as well as beef, to make Iskender Kebab at home.
In Turkey, a soft, doughy pide bread is used for Iskender Kebab. If you can't get this, other types of unleavened bread will do the trick.
Calories are approximate and meant as a rough guide.