Turkish Iskender kebabs recipes

 

## 1. The Meat (Home-Style Döner)

* **The Cut:** 500g Lamb or Beef (Ribeye or Sirloin work best for fat content).

* **The Hack:** Wrap the meat in plastic wrap and freeze it for about 1.5–2 hours until it’s firm but not rock-solid. This allows you to slice it **paper-thin**.

* **The Marinade:** Toss the thin shavings with 1 tbsp onion juice (grate an onion and squeeze it), 2 tbsp olive oil, 1 tsp oregano, salt, and black pepper. Let it marinate for 30 minutes.

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## 2. The Components

### The Tomato Sauce

* 2 tbsp tomato paste + 1 cup tomato purée (Passata).

* 1 tbsp butter.

* 1 tsp dried mint and a pinch of sugar.

* *Simmer together until thick and aromatic.*

### The Base

* 2 large Pide (Turkish bread) or thick Pita breads.

* Cut into 1-inch cubes and lightly toast them in a pan with a little butter until the edges are just starting to crisp.

### The Toppings

* **Yogurt:** 1 cup of thick, cold Greek yogurt (whisked until smooth).

* **The Sizzle:** 50g Butter (to be browned at the very last second).

* **Garnish:** Charred green peppers and tomato halves.

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## 3. The Assembly (The "Art" of Iskender)

1. **Layer 1:** Place a warm bed of cubed bread on the bottom of the plate.

2. **Layer 2:** Spoon the hot tomato sauce generously over the bread so it begins to soak in.

3. **Layer 3:** Quickly sear your meat shavings in a very hot pan with a dash of oil. They only need about 60 seconds. Pile the hot meat over the sauce-soaked bread.

4. **Layer 4:** Place a large dollop of cold yogurt on the side of the plate.

5. **The Finale:** Melt the extra butter in a pan until it starts to foam and turn slightly brown (beurre noisette). **Pour the sizzling butter over the meat right at the table.**

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### Pro-Tip for Plating:

Use a long, oval plate. Keep the yogurt strictly to one side so it creates a stark white-against-red visual. The charred peppers should be placed right on the edge for a rustic, authentic look.