Iskender Kebab

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Yesterday I decided to treat my son, son-in-law and grandsons to one of our all time favourite Turkish takeaways, Islander Kebab. Making this popular dish at home came out even better than even the best takeaways because I was in complete control of what went into it. In this blog post, I'll tell you how it's done. Islander kebab doesn't need to be left to the takeaways! You can make it at home and it will be even more delicious.

İskender Kebab vs Döner Kebab

The two kebabs go hand in hand. The term “döner” refers to meat cooked on a vertical rotisserie; İskender is a way of serving that meat with signature accompaniments.

So if you have any leftover döner meat next time you make döner kebabs at home, you could use it to make Iskender Kebabs. The meat is the same, it’s just the presentation and sauces that are different.

A Brief History of İskender Kebab

From what I have been able to find out, İskender Kebab is from the historic city of Bursa in northwestern Turkey. The story goes that in 1867, a butcher’s son named İskender Efendi devised a novel way to present döner-style meat.

His approach ensured that meat juices and melted butter would ooze over the meat and bread below, amplifying flavour. Over time, his innovation became a signature dish, eventually known as İskender Kebab which is now popular at kebab shops around the world.

The original restaurant “Kebapçı İskender” still exists, operated by descendants of the founder, and the name “İskender” has become a registered trademark in Turkey. I visited the place when I last travelled to Turkey and it was just as amazing as I thought it would be!

Because the original recipe is closely guarded by the İskenderoğlu family, many restaurants sell “Bursa Kebab,” “Uludağ Kebab,” or otherwise “İskender-style” variations, but I’m pretty sure that my version is about as close to the original you’ll find!

Ingredients

Fresh ingredients are key to getting the best flavour from this Iskender Kebab recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

2 onions, grated
500g (1.1lb) minced beef or lamb 80/20% meat to fat ratio
500g (1.1 lb) beef ribeye, sirloin or rump
3 tbsp Greek yoghurt
2 tbsp olive oil
1 tbsp salt
1 ½ tsp ground black pepper
1 tbsp Allepo chilli powder (optional and to taste
1 tbsp dried thyme
1 tbsp dried oregano
FOR THE SAUCE
2 tbsp butter
1 tbsp olive oil
1 clove garlic
2 tbsp tomato paste (concentrated)
300ml (approx) tomato purée or passata (or freshly crushed tomatoes)
Salt, pepper, pinch of sugar
A dash of oregano or dried mint
Aleppo pepper (Optional)
TO FINISH
Turkish pide bread or thick flatbread (or pita, naan)
Plain Greek yoghurt, whisked
Extra melted butter (for table pour)
Grilled tomato halves or green peppers (optional sides)
Fresh parsley, sumac or flaked red pepper for garnish

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Step 1: Slice the meat as thinly as possible. Set aside.

Step 2: In a bowl, mix the liquid from the grated onion, yoghurt, olive oil, salt, pepper, cumin, chilli powders and herbs. Add the meat slices and minced meat and knead it all to combine. Cover and refrigerate at least 2–3 hours, or ideally overnight for deeper flavour.

Flattening some of the meat in a freezer bag using a rolling pin.

Step 3: Place a large ball of the meat mixture in a plastic freezer bag. Roll it out as thin as you can with a rolling pin. Repeat with the rest of the meat and then place in the freezer to freeze for about an hour.

The flattened meat from the freezer bags ready for sliciing.

Step 4: Remove the frozen meat from the bags, one or two bags at a time so that the meat remains frozen and slice into thin döner strips.

Step 5: Fry the meat in batches in oil or beef tallow over a medium-high heat until cooked through and crispy in places. Keep warm while you cook the remaining meat.

Step 6: The meat should have a nice char to it for additional flavour.

Making the Pepper/Tomato Sauce

You can prepare the tomato/pepper sauce a day or two ahead of serving. Then just heat it up and drizzle it over your iskender kebabs to serve!

Frying the garlic, tomato paste and pepper paste in olive oil and butter.

Step 7: To make the sauce, heat the oil and butter in a saucepan until they begin to shimmer. Add the garlic cloves, pepper paste and tomato paste and stir well to combine.

Adding dried herbs to the simmering sauce.

Step 8: Add the passata and bring to a simmer. Then add the herbs and salt and pepper to taste. If you prefer a sweeter flavour, you can also add a pinch of sugar but I usually don't.

Step 9: To finish, toast your bread and fry up some peppers and tomatoes if you like. Arrange the bread at the bottom of a plate or dish.

Step 10: Melt the butter over a medium heat. Top the bread with a good mound of the meat. Garnish with the tomato and pepper sauce, the tomatoes and chillies and yoghurt. Then drizzle that hot butter over the top.

Useful Equipment

No special equipment is necessary to make iskender kebab but the following might come in handy:

Sharp knife (for slicing meat thinly)
Grater (for onion)
Plastic freezer bags (for rolling the meat thin and freezing it)
Mixing bowls (great for kneading and marinating the meat)
Skillet / frying pan (cast iron or heavy bottom)
Saucepan (for simmering the sauce)
Baking tray (for bread) - You could also crisp the bread in an air fryer or in a pan with a little oil.
Serving plates or shallow dishes
Tongs (for moving the meat and bread around as it cooks or crisps up)

What do you serve with Iskender kebabs?

Iskender kebab is a meal in its own right. If you like kebabs though, you might like to try serving it with one or more of the following:

Döner Kebabs, Tanuni, Beef Shish Kebabs, Chicken Shish Kebabs,

You might also like to serve your iskender kebabs with one or more meze. Here are some of my favourites.

Easy Hummus, Ezme Salad, Onion Salad, Muhammara, Baba Ganoush, Chickpea Salad, Gavurdagi Salad

Storage & Reheating

Because İskender Kebab is best eaten fresh, storage and reheating require care to preserve texture and prevent sogginess.

In the Refrigerator

Unassembled components: Store meat in one airtight container, sauce in another, and yogurt separately. The bread will degrade faster, so best to keep separately if possible.
Use within 2–3 days.
Avoid stacking assembled plates—bread will get soggy.

In the Freezer

You can freeze the cooked meat (without bread or yogurt) for up to 2 months.
The sauce (without dairy) can also freeze well.
Avoid freezing yogurt or the bread or textures will suffer.

Reheating

Sauce & meat: Warm gently over low heat. Add a splash of water, stock or extra tomato purée if sauce seems to separate or become too thick.
Bread: Re-toast or crisp briefly in the oven (or toaster oven) before assembling. This should take just a few minutes to revive.
Yogurt: Serve fresh (don’t heat).
Butter pour: Melt fresh butter and pour at table for best results.

When assembled and reheated too aggressively, the bread becomes sodden and the meat may dry. So reheat everything separately and assemble just before serving.

Top Tip

Don’t crowd the pan when cooking meat — small batches ensure a good sear.

More Helpful Tips & Tricks

Freeze partially before slicing the meat — this makes it easier to get thin, even slices.
Toast but don’t burn the bread. It should absorb sauce, not turn to mush.
Balance tomato sauce acidity with a pinch of sugar or a splash of water if it's too thick.
Butter pour at the end is vital: the aroma and richness elevate the dish.
Use good-quality yogurt (full-fat or strained) Thin yogurt will run too much.
Let sauce and meat rest briefly before assembling to unify temperature and reduce spatter.
Garnish fresh — parsley, sumac or even a little mint can lighten the dish visually and in taste.
Reserve sauce drippings from the meat pan. Mix with the melted butter for extra flavour when pouring.

FAQ

Can you use chicken instead of lamb or beef?

Yes. A chicken version is lighter. Use boneless chicken thighs or breast. Slice thinly against the grain and follow the same marinade and cooking steps. The flavour will be milder so you may want to intensify the sauce or spices slightly.

Can you skip the yoghurt and/or butter?

You’ll lose a key layer of flavour and contrast. Yogurt adds creaminess, while the butter drizzle is signature. Go ahead and make a döner kebab instead as without these two dairy ingredients, it will not be a iskender kebab.

Why is my bread turning soggy too fast?

Possibly too much sauce or the bread was overly soft to start. Use slightly chewy but still sturdy bread, toast it first, and pour sauce in moderation.

My meat is too chewy. What went wrong?

Likely overcooking or slices were too thick. Thin slices are essential and cooking should be fast at high heat. Also check your marinade time. Longer marination helps tenderness.

Is hot, pourable, melted butter really necessary?

It’s crucial for the character of İskender. The sizzle, aroma and richness are part of what makes the dish memorable.

Is Iskender kebab spicy?

Originally it is mild or medium. You can adjust with red pepper flakes, Aleppo pepper or cayenne to your taste.

Can you upscale this recipe to serve a crowd?

Yes! And it’s easy too. Prepare more meat and sauce; toast bread in baking trays. Serve buffet style or assemble to order so bread doesn’t go soggy.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Have you tried this Iskender Kebab recipe?

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Yield: 6

Iskender Kebabs

Think of Iskender kebab as a posh döner kebab. The flavour in this kebab that is served on a plate or shallow bowl is out of this world delicious. I usually make a lot more of the doner meat mixture than I need for this recipe. It is great to have on hand in the freezer for that last minute Iskender Kebab craving!

Prep Time 2 hours

Cook Time 30 minutes

Total Time 2 hours 30 minutes

Ingredients

2 onions
500g (1.1lb) minced beef or lamb 80/20% meat to fat ratio
500g (1.1 lb) beef ribeye, sirloin or rump
3 tbsp Greek yoghurt
2 tbsp olive oil
1 tbsp salt
1 ½ tsp ground black pepper
1 tbsp Aleppo chilli powder (optional and to taste
1 tbsp dried thyme
1 tbsp dried oregano
FOR THE SAUCE
2 tbsp butter
1 tbsp olive oil
1 clove garlic
2 tbsp tomato paste (concentrated)
300 ml (approx) tomato purée or passata (or freshly crushed tomatoes)
Salt and pepper to taste
A pinch of sugar (optional)
A dash of oregano or dried mint
Aleppo pepper (Optional)
TO FINISH
Turkish pide bread or thick flatbread (or pita, naan)
Plain Greek yoghurt, whisked
Extra melted butter (for table pour)
Grilled tomato halves or green peppers (optional sides)
Fresh parsley, sumac or flaked red pepper for garnish

Instructions

Slice the meat as thinly as possible. Set aside.
Grate the onion and then squeeze out as much moisture as you can into a bowl. I use a clean dish cloth to do this. Wrapping the grated onion in a dish cloth and then squeezing it tightly helps get out a lot more of the liquid.
Retain the liquid and discard the solids.
In a bowl, mix the liquid from the grated onion, yoghurt, olive oil, salt, pepper, cumin, chilli powders and herbs. Add the meat slices and minced meat and knead it all to combine. Cover and refrigerate at least 2–3 hours, or ideally overnight for deeper flavour.
Place a large ball of the meat mixture in a plastic freezer bag. Roll it out as thin as you can with a rolling pin into one even, layer. You might need to remove some of the meat for the next batch. Repeat with the rest of the meat and then place in the freezer to freeze for about an hour or two or until frozen solid.
Remove the frozen meat from the bags, one or two bags at a time so that the meat remains frozen and slice into thin döner strips.
Fry the meat in batches in oil or beef tallow over a medium-high heat until cooked through and crispy in places. Keep warm while you cook the remaining meat. The meat should have a nice char to it for additional flavour.
To make the sauce, heat the oil and butter in a saucepan until they begin to shimmer. Add the garlic cloves, pepper paste and tomato paste and stir well to combine.
Add the passata and bring to a simmer. Then add the herbs and salt and pepper to taste. If you prefer a sweeter flavour, you can also add a pinch of sugar but I usually don't.
To finish, toast your bread and fry up some peppers and tomatoes if you like. Arrange the bread at the bottom of a plate or dish.
Melt the butter over a medium heat. Top the bread with a good mound of the meat. Garnish with the tomato and pepper sauce, the tomatoes and chillies and yoghurt. Then drizzle that hot butter over the top.