Iskender kebab is a famous Turkish platter of thinly sliced meat over toasted pide bread, covered with tomato sauce and butter, then served with cool yogurt.
A short yogurt marinade tenderizes the lamb before it is seared in thin slices. Toasted bread soaks up the sauce while staying pleasantly crisp around the edges.
Slice the lamb as thinly as possible after a brief chill in the freezer; thin slices brown quickly without drying out.
Serving Suggestions
Serve with grilled peppers, tomatoes, a sharp shepherd salad, and extra yogurt. Warm flatbread is useful for catching the last of the sauce.
Recipe Notes
The lamb marinade can be prepared the night before. Assemble the platter right before eating so the pide does not become soggy.
Classic Turkish Iskender Kebab
Thinly sliced lamb over toasted pide bread with tomato sauce, browned butter, and cool yogurt.
Equipment
- Large skillet
- Small saucepan
- Baking sheet
- Tongs
- Sharp knife
Ingredients
Lamb
- 1 1/2 lb lamb leg or loin thinly sliced
- 1/2 cup plain yogurt for marinade
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic grated
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp fine salt
Sauce and Serving
- 4 pieces pide or flatbread cut into cubes
- 2 cups crushed tomatoes
- 2 tbsp unsalted butter
- 1/2 tsp Aleppo pepper or red pepper flakes
- 1 cup Greek yogurt to serve
- 1 tbsp fresh parsley chopped
Instructions
Marinate the lamb:
- Whisk the yogurt, olive oil, lemon juice, garlic, cumin, paprika, and salt together. Toss with the lamb and rest for at least 20 minutes.
- Toast the bread cubes in a 400 F (200 C) oven for 8 to 10 minutes until crisp at the edges.
Cook the sauce and lamb:
- Simmer the crushed tomatoes and pepper flakes in a saucepan for 12 minutes, until thickened. Keep warm.
- Heat a skillet over high heat and sear the lamb in batches until browned and cooked through, about 2 minutes per side.
Assemble:
- Divide the toasted bread among plates and spoon over some tomato sauce. Arrange the lamb on top and spoon over more sauce.
- Melt the butter until foaming and lightly browned, then drizzle it over the plates. Add yogurt and parsley and serve hot.
Notes
- Chill the lamb briefly before slicing for easier, thinner cuts.
- Cook the lamb in batches so it sears instead of steams.
- Assemble just before serving to preserve the toasted bread.
Nutrition
Calories: 690kcalCarbohydrates: 39gProtein: 45gFat: 40gSaturated Fat: 15gCholesterol: 150mgSodium: 930mgFiber: 4gSugar: 8g