Iskender Kebab

Thinly sliced spiced doner meat over bread with a smoky tomato sauce and yogurt- SO GOOD!

Course Main Course

Cuisine Turkish, Middle Eastern

Diet Halal

Prep Time 10

Cook Time 35

Servings people

Calories 449kcal

Author Farah Abumaizar

Ingredients

To make the kebab:

2 lbs ground lamb, ground very finely, you can ask your butcher to pass it in the machine several times, or pulse in a food processor at home 1 kg
2 tablespoon plain yogurt
1 tablespoon olive oil, plus extra for drizzling
juice of 1 lemon
1 teaspoon all spice or seven spices
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika powder

For accompanying the kebab and making the sauce:

3 tomatoes
3 green chili peppers
1 head garlic, a thin layer cut off at the top to expose the cloves
2 red onions
1 tablespoon pomegranate molasses
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon black pepper

For assembling:

1 loaf of white bread, cubed (or several loaves of thick pita bread cut into cubes)
1/2 cup plain yogurt, thinned with a splash of water, or yogurt drink (laban)

Instructions

For the kebab:

Preheat the oven to 425F (220C)
Add the very finely ground lamb to a large bowl, and add the yogurt, 1 tablespoon olive oil, lemon juice, salt, pepper, and all the spices. Mix really well with gloved hands to combine. Divide this mixture into 5 balls.
Place each meat ball between two sheets of parchment paper, and roll into a very thin rectangle using a rolling pin. Fold the parchment paper repeatedly up and over the meat, see the video in the recipe card for a visual. Repeat the process with all the remaining meat balls.
Place all the parchment paper logs on a baking sheet along with the tomatoes, onions, chili peppers and head of garlic. Lightly score a slit or two on each of the tomatoes and chili peppers with a sharp knife. Drizzle the vegetables with a little olive oil.
Bake for 30 minutes, then unwrap each parchment paper parcel and discard the paper, returning the uncovered meat strips and veggies to the oven. Broil for 2-3 minutes until crispy edges form on the kebab.
Transfer the juice from the pan, 2 tomatoes, one chili pepper and 4 cloves of the roasted garlic to a blender, adding the pomegranate molasses, tomato paste, salt and pepper. Blend until a smooth sauce forms.
Place the cubed bread in a large serving dish, topping with strips of doner kebab (you can shred it in your hands, you'll have some extra left for the side). Drizzle with the tomato sauce, plus some yogurt that you thinned with a splash of water to make it a bit runnier (or laban, a yogurt drink). Only assemble whatever you'll eat in that sitting, extra meat and sauce can be stored in the fridge. Enjoy immediately!

Video

Notes

Ingredient notes:

Ground lamb: Make sure it’s very finely ground for the best doner texture. You can also substitute ground beef or do half/half beef and lamb.
Bread: Use white bread, Turkish pide, or thick pita. Toasting the cubes is optional but adds extra texture.
Yogurt or laban: Thin slightly with water so it drizzles smoothly over the finished dish.

Storing leftovers:

-Store cooked doner meat in an airtight container in the fridge for up to 4 days. Freeze shredded or sliced meat for up to 3 months; reheat in a skillet or air fryer to bring back the crisp edges. Keep the sauce and meat stored separately from the bread so everything stays fresh.

Leftover tomato sauce can be refrigerated for 4–5 days and reheated gently on the stovetop or in the microwave.

Recipe tips:

-Roll the meat as thin as possible between parchment sheets to help create those signature doner-style strips once cooked.
-Broil the meat after baking to develop caramelized, crispy edges.
-Assemble right before serving so the bread stays pleasantly soft but not soggy.

Nutrition