Authentic İskender Kebap Recipe

Ingredients

• 500g (1.1 lb) lamb or beef, thinly sliced 500g (1.1 lb) lamb or beef, thinly sliced
• 4 pita breads 4 pita breads
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 4 tablespoons unsalted butter, melted 4 tablespoons unsalted butter, melted
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• Grilled vegetables (such as bell peppers, onions, and tomatoes) for serving Grilled vegetables (such as bell peppers, onions, and tomatoes) for serving

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 25g (4g sugars)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your grill or broiler to medium-high heat.
2. 2.
   In a bowl, combine the olive oil, cumin, paprika, coriander, oregano, salt, and pepper. Mix well.
3. 3.
   Add the thinly sliced lamb or beef to the marinade and toss until evenly coated. Let it marinate for at least 30 minutes.
4. 4.
   Grill the marinated meat for about 3-4 minutes on each side, or until cooked to your desired level of doneness.
5. 5.
   While the meat is grilling, warm the pita breads in a preheated oven or on a stovetop griddle.
6. 6.
   Once the meat is cooked, remove it from the grill and let it rest for a few minutes. Then, slice it into thin strips.
7. 7.
   To assemble the İskender Kebap, place a warm pita bread on a serving plate. Arrange the sliced meat on top of the bread.
8. 8.
   Drizzle the tomato sauce and melted butter over the meat.
9. 9.
   Serve the İskender Kebap with a dollop of yogurt and grilled vegetables on the side.

Treat your ingredients with care...

• Lamb or beef — For the best results, choose lean cuts of meat and slice them thinly against the grain to ensure tenderness.
• Tomato sauce — You can use store-bought tomato sauce, but making your own from fresh tomatoes will elevate the flavor of the dish.
• Yogurt — Opt for full-fat plain yogurt for a creamy and rich taste.

Tips & Tricks

• For a smoky flavor, you can grill the pita breads for a few seconds on each side before assembling the İskender Kebap.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
• To make the dish more colorful, garnish with fresh herbs like parsley or mint.
• If you don't have access to a grill, you can cook the meat on a stovetop griddle or in a skillet.
• Leftover İskender Kebap can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the İskender Kebap hot, straight from the grill, for the best flavor and texture. Accompany it with a fresh salad or pickled vegetables to balance the richness of the dish.

Presentation advice

To present the İskender Kebap beautifully, arrange the sliced meat on top of the warm pita bread, allowing the tomato sauce and melted butter to cascade down the sides. Garnish with a sprinkle of paprika and a sprig of fresh herbs for an elegant touch.