İskender Kebab

Name: İskender Kebab
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 750g Lamb Döner-Style Meat, Thinly sliced; or lamb–beef; 1 tsp Salt; 1/2 tsp Pepper (Black); 1 tbsp Clarified Butter, for the pan; 2 tbsp Tomato Paste; 2 tbsp Clarified Butter; 300ml Water, or light beef stock; 1/2 tsp Salt; 1 large Turkish Pide, about 300 g, cut into 2–3 cm cubes; 60g Clarified Butter, melted and hot, to pour over; 400g Plain Thick Yogurt, lightly salted; 2 Turkish Peppers, green (sivri biber), grilled; 2 medium Tomatoes, halved and grilled or pan-seared

İskender Kebab is a beloved Turkish classic of thinly sliced lamb served over warm, pillowy pide, finished with a glossy tomato-butter sauce and cool yogurt for contrast. The result is a comforting, savory plate where crisped meat, tangy sauce and soft bread meld together—usually served with charred peppers and tomatoes for a bright, smoky finish.

İskender Kebab is a beloved Turkish classic of thinly sliced lamb served over warm, pillowy pide, finished with a glossy tomato-bu... Show more

Traditional Turkish Recipe

Health Grade

B- · Healthy

Rating

4.4

Time

40 min

Price

2,47 €

Calories

919 kcal

nutritious

high protein

low carb

keto

Method

Prep the bread and veg

Rinse and dry the Tomato halves and the Turkish Peppers, then halve the tomatoes and leave the peppers whole. Cut the Turkish Pide into 2–3 cm cubes and set everything aside within reach.

Make the sauce

Set a small saucepan over medium heat and melt the Clarified Butter. Stir in the Tomato Paste and cook for 1 minute until it darkens slightly and smells sweet and concentrated. Whisk in the Water (or light beef stock) and the Salt, then simmer for 8 minutes until the sauce is glossy and just thick enough to coat a spoon. Keep it on the lowest heat so it stays warm while you finish the rest.

Heat the skillet

Set a large skillet over medium-high heat and add the remaining clarified butter. Let it melt and shimmer; when it looks glossy and hot, the pan is ready.

Sear the meat

Season the Lamb Döner-Style Meat with the Salt and Pepper (Black), then sear it in batches in the hot butter. Spread the slices out in a single layer so they have direct contact with the pan, and cook for about 6–8 minutes total per batch, tossing once or twice, until the edges are deeply browned and the meat is just cooked through.

Grill the sides

Grill the peppers for 4 minutes, turning once or twice, until the skins blister and the flesh softens. Add the tomato halves cut-side down and grill for 3 minutes more, just until they char lightly and collapse a little.

Assemble and serve

Divide the Turkish Pide cubes among four warm plates or spread them over a large serving platter. Pile the meat on top, spoon the tomato sauce over it so it starts soaking into the bread, and add generous spoonfuls of cool, lightly salted Plain Thick Yogurt alongside each serving. Tuck in the grilled peppers and tomatoes, then finish with the hot clarified butter poured in a thin stream over the meat. Serve right away while everything is still hot.

Ingredients

Method

For 4 servings

Adjust servings

For the meat

750g Lamb Döner-Style Meat, Thinly sliced; or lamb–beef
1 tsp Salt
1/2 tsp Pepper (Black)
1 tbsp Clarified Butter, for the pan

For the tomato–butter sauce

2 tbsp Tomato Paste
2 tbsp Clarified Butter
300ml Water, or light beef stock
1/2 tsp Salt

For assembly and sides

1 large Turkish Pide, about 300 g, cut into 2–3 cm cubes
60g Clarified Butter, melted and hot, to pour over
400g Plain Thick Yogurt, lightly salted
2 Turkish Peppers, green (sivri biber), grilled
2 medium Tomatoes, halved and grilled or pan-seared

Nutrition

Per Serving.

Calories

919 kcal

46% of Daily kcal

Protein

55 g

100% RDI

Fat

67 g

34g sat fat

Carbs

22 g

8% RDI

Sugar

7 g

14% RDI

Fiber

1.9 g

6% RDI

Salt

3.3 g

65% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B- · 7.0 / 10

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