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Turkish Iskender kebab with sliced lamb, toasted pide, tomato sauce, browned butter, and yogurt.

Classic Turkish Iskender Kebab

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Thinly sliced lamb over toasted pide bread with tomato sauce, browned butter, and cool yogurt.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Turkish
Calories: 690
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large skillet
  • Small saucepan
  • Baking sheet
  • Tongs
  • Sharp knife

Method
 

Marinate the lamb:
  1. Whisk the yogurt, olive oil, lemon juice, garlic, cumin, paprika, and salt together. Toss with the lamb and rest for at least 20 minutes.
  2. 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:
  1. Simmer the crushed tomatoes and pepper flakes in a saucepan for 12 minutes, until thickened. Keep warm.
  2. Heat a skillet over high heat and sear the lamb in batches until browned and cooked through, about 2 minutes per side.
Assemble:
  1. Divide the toasted bread among plates and spoon over some tomato sauce. Arrange the lamb on top and spoon over more sauce.
  2. Melt the butter until foaming and lightly browned, then drizzle it over the plates. Add yogurt and parsley and serve hot.

Nutrition

Calories: 690kcalCarbohydrates: 39gProtein: 45gFat: 40gSaturated Fat: 15gCholesterol: 150mgSodium: 930mgFiber: 4gSugar: 8g

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.