Saucepan@saucepan · Shared this recipeFollowTurkish · mainIskender KebabA Turkish classic featuring thinly sliced marinated meat served over toasted bread with tomato sauce, yogurt, and melted butter.total2 hr 30 minprep2 hrcook30 minservings6Original recipe on greatcurryrecipes.netKeep this recipeAdd a copy of Iskender Kebab to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 onions500 g minced beef or lamb 80/20% meat to fat ratio, 1.1lb500 g beef ribeye, 1.1 lb, sirloin or rump3 tbsp Greek yoghurt2 tbsp olive oil1 tbsp salt1.5 tsp ground black pepper1 tbsp Aleppo chilli powder (optional and to taste1 tbsp dried thyme1 tbsp dried oreganoFOR THE SAUCE2 tbsp butter1 tbsp olive oil1 clove garlic2 tbsp tomato paste, concentrated300 ml tomato purée or passata, approx, or freshly crushed tomatoesSalt and pepper to tasteA pinch of sugar, optionalA dash of oregano or dried mintAleppo pepper, OptionalTO FINISHTurkish pide bread or thick flatbread, or pita, naanPlain Greek yoghurt, whiskedExtra melted butter, for table pourGrilled tomato halves or green peppers, optional sidesFresh parsley, sumac or flaked red pepper for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Slice the meat as thinly as possible. Set aside.2Step 2: Grate the onion and then squeeze out as much moisture as you can into a bowl. Wrapping the grated onion in a dish cloth and then squeezing it tightly helps get out a lot more of the liquid.3Step 3: Retain the liquid and discard the solids.4Step 4: 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.5Step 5: 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.6Step 6: 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.7Step 7: 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.8Step 8: 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.9Step 9: 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.10Step 10: 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.11Step 11: 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.getsaucepan.com/r/be414c8d-6265-424a-8a29-cf2d79a9695f · Original: https://greatcurryrecipes.net/2025/10/15/iskender-kebab/
