Quick Recipe Version (TL;DR)
Quick Ingredients
- 800 g (1 3/4 lb) thinly sliced lamb leg or beef sirloin
- 3 tbsp plain yogurt, 3 tbsp olive oil, 2 tbsp lemon juice
- 3 + 1–3 cloves garlic, minced/grated (for meat and yogurt)
- Tomato paste, sweet paprika, red pepper flakes, cumin, salt, pepper
- 300 g Turkish pide or similar bread, 5 tbsp butter, extra olive oil
- 1 1/2 cups (360 g) thick plain yogurt for garlic yogurt
- 1 cup (240 ml) beef or chicken stock (or water) for sauce
- 1 large red onion, 2 tbsp parsley, 1 1/2 tsp sumac, lemon juice
- Optional: small green peppers, tomatoes, extra parsley for garnish
Do This
- 1. Marinate thinly sliced lamb or beef in yogurt, olive oil, tomato paste, garlic, lemon, and spices for at least 1 hour.
- 2. Stir together thick yogurt, grated garlic, lemon juice, salt, and a splash of water; chill.
- 3. Toss sliced red onion with parsley, sumac, lemon, salt, and olive oil; let it soften.
- 4. Cube pide bread, brush with melted butter or olive oil, and toast until crisp and golden.
- 5. Sear marinated meat in a very hot pan in batches until well browned and just cooked through.
- 6. In the same pan, cook butter, olive oil, tomato paste, stock, and spices into a glossy, pourable tomato-butter sauce.
- 7. Pile toasted bread on plates, top with meat, spoon over hot sauce and melted butter, add garlic yogurt and sumac onions, then serve immediately.
Why You’ll Love This Recipe
- It captures the classic Turkish İskender kebab experience at home: saucy, buttery, tangy, and deeply savory.
- Everything is broken into simple components you can prep ahead, then assemble in minutes.
- The contrast of hot tomato-butter, crisp bread, juicy meat, and cool garlic yogurt is incredibly satisfying.
- Flexible: use lamb or beef, a grill or stovetop, and whatever flatbread you can find.
Grocery List
- Produce: Garlic, 1 large red onion, fresh parsley, 1–2 lemons, optional green peppers (like Anaheim or shishito), tomatoes.
- Dairy: Plain full-fat yogurt (for marinade and garlic yogurt), thick Greek or Turkish yogurt, unsalted butter.
- Pantry: Turkish pide or similar flatbread, olive oil, tomato paste, beef or chicken stock (or bouillon), ground cumin, sweet paprika, smoked paprika (optional), red pepper flakes or Aleppo pepper, ground sumac, salt, black pepper.
Full Ingredients
For the Marinated Meat
- 800 g (about 1 3/4 lb) boneless lamb leg or beef sirloin, thinly sliced across the grain
- 3 tbsp plain full-fat yogurt
- 3 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp tomato paste
- 3 cloves garlic, finely minced or grated
- 1 1/2 tsp kosher salt (or 1 tsp fine sea salt)
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika (optional, for a subtle smoky note)
- 1/2 tsp freshly ground black pepper
For the Garlic Yogurt
- 1 1/2 cups (360 g) thick full-fat Greek or Turkish yogurt
- 1–2 cloves garlic, very finely grated (to taste)
- 1 tbsp freshly squeezed lemon juice
- 1/4 tsp fine sea salt, or to taste
- 1–3 tbsp cold water, as needed to loosen to a silky, spoonable texture
For the Sumac-Dressed Onions
- 1 large red onion, very thinly sliced into half-moons
- 2 tbsp finely chopped fresh flat-leaf parsley
- 1 1/2 tsp ground sumac
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp olive oil
- 1/4 tsp fine sea salt, or to taste
For the Bread Base
- 300 g Turkish pide, thick pita, or other soft flatbread, cut into 2–3 cm (1-inch) cubes (about 4–5 cups loosely packed)
- 2 tbsp unsalted butter, melted (or olive oil, for brushing)
- Pinch of salt
For the Tomato-Butter Sauce
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup (240 ml) low-sodium beef or chicken stock (or water, in a pinch)
- 1/2 tsp sweet paprika
- 1/4 tsp red pepper flakes or Aleppo pepper (optional, to taste)
- 1/4–1/2 tsp fine sea salt, to taste
To Finish and Serve
- 2 tbsp unsalted butter, melted hot (for final drizzle, optional but traditional)
- 2–3 tbsp chopped fresh flat-leaf parsley, for garnish
- Extra sumac or Aleppo pepper, for sprinkling (optional)
- 2–4 small green peppers (Turkish-style long green peppers, shishito, or similar), grilled or pan-charred (optional but classic)
- 2 medium tomatoes, halved and grilled or pan-seared (optional)
Step-by-Step Instructions
Step 1: Marinate the Meat
In a large bowl, combine the yogurt, olive oil, lemon juice, tomato paste, minced garlic, salt, cumin, sweet paprika, smoked paprika (if using), and black pepper. Whisk until you have a smooth, thick marinade. Add the thinly sliced lamb or beef and use your hands or tongs to thoroughly coat every piece. Make sure the slices are separated and well covered so they absorb the flavor evenly.
Cover the bowl tightly and refrigerate for at least 1 hour, ideally 2–4 hours. If you like, you can marinate it overnight (up to 24 hours) for deeper flavor. While the meat marinates, prepare the other components.
Step 2: Make the Garlic Yogurt
In a medium bowl, add the thick yogurt, grated garlic, lemon juice, and salt. Stir until completely smooth. Add 1–3 tablespoons of cold water, a little at a time, stirring until the yogurt is silky and just loose enough to spoon but still thick enough to hold its shape in a dollop. Taste and adjust the salt or lemon juice if needed. Cover and chill in the refrigerator until serving; the flavors will meld as it rests.
Step 3: Prepare the Sumac-Dressed Onions
Place the thinly sliced red onion in a mixing bowl. Add the chopped parsley, ground sumac, lemon juice, olive oil, and salt. Use your hands to gently toss and lightly massage the mixture for about 30–60 seconds. This softens the onion, helps it release a bit of moisture, and allows the sumac and lemon to penetrate.
Taste and adjust seasoning with more salt or lemon juice if desired. Set aside at room temperature while you cook, or refrigerate if making ahead. The onion salad can be prepared up to several hours in advance.
Step 4: Toast the Pide Bread
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper for easy cleanup. Spread the bread cubes in a single layer on the baking sheet. Drizzle or brush with the melted butter (or olive oil) and sprinkle with a small pinch of salt. Toss lightly so most pieces are coated.
Toast in the preheated oven for 8–12 minutes, stirring once halfway through, until the bread is crisp on the edges and lightly golden but not fully dried out. Remove from the oven and set aside. The bread should be ready not long before you assemble, so it stays pleasantly toasty.
Step 5: Cook the Meat
Heat a large, heavy skillet or cast-iron pan over medium-high to high heat until very hot. If your pan is well-seasoned and the marinade is oily, you may not need extra oil, but you can add a thin film of olive oil if the pan seems dry. Working in 2–3 batches to avoid crowding, add a layer of marinated meat slices to the hot pan.
Sear for about 2–3 minutes per side, or until the meat is nicely browned on the edges and just cooked through. The high heat should give you some caramelization without overcooking. Transfer each batch to a warm plate and loosely tent with foil while you cook the remaining meat. Do not wipe out the pan between batches; the browned bits will boost the flavor of the sauce.
Step 6: Make the Tomato-Butter Sauce
Once all the meat is cooked and set aside, reduce the heat to medium. In the same pan, add the butter and olive oil. When the butter has melted and is foamy, stir in the tomato paste. Cook, stirring constantly, for about 1–2 minutes until the tomato paste darkens slightly and smells sweet rather than raw.
Gradually whisk in the stock (or water), scraping up any browned bits from the bottom of the pan. Add the sweet paprika, red pepper flakes (if using), and a pinch of salt. Simmer for 4–6 minutes, stirring occasionally, until the sauce slightly thickens to a pourable but velvety consistency. Taste and adjust salt or heat. Keep the sauce warm over low heat. Just before assembling, you can quickly rewarm the meat in the sauce or separately, as you prefer.
Step 7: Assemble the İskender-Style Kebab Plates
To serve, divide the toasted bread cubes among 4 warm dinner plates or shallow bowls, creating a generous bed of bread. Pile the hot sliced meat over the bread, letting some pieces fall between the cubes. Spoon a generous amount of the hot tomato-butter sauce over the meat and bread, making sure some sauce soaks into the bread.
Add a large spoonful or quenelle of garlic yogurt on the side of each plate, rather than directly on top of the hot sauce, so it stays cool and thick. Place a small mound of sumac-dressed onions next to the yogurt. If using, add a grilled green pepper and half a grilled tomato to each plate for a traditional touch. Finish with a drizzle of very hot melted butter over the meat and sauce, and sprinkle with chopped parsley and a pinch of extra sumac or Aleppo pepper. Serve immediately while everything is hot and aromatic.
Pro Tips
- Slice the meat thinly: Partially freeze the meat for 30–45 minutes beforehand to make it much easier to slice into very thin strips.
- Use high heat for searing: A very hot pan gives you browned, flavorful edges without drying out the meat. Cook in batches and do not overcrowd.
- Do not skimp on the sauce: The bread should soak up plenty of tomato-butter sauce. If you like it extra saucy, increase stock to 1 1/4 cups and adjust seasoning.
- Serve immediately: İskender is all about contrast. Have all components ready so you can assemble and bring plates to the table while the bread, meat, and sauce are piping hot.
- Yogurt balance: Taste your yogurt sauce; if your yogurt is very tangy, you may need less lemon. If it is mild, lemon brightens the whole dish.
Variations
- Chicken İskender: Substitute boneless, skinless chicken thighs for the lamb or beef. Marinate and cook the same way, making sure the chicken is cooked through (internal temperature 74°C / 165°F).
- Grilled Version: Thread marinated meat onto skewers (or use a grill basket) and grill over high heat, then slice thinly before piling over the bread. This adds a smoky, outdoor flavor.
- Simplified Weeknight Version: Use store-bought rotisserie meat (doner/gyro-style if available), warm it in a pan, and focus on making the tomato-butter sauce, garlic yogurt, and toasted bread fresh.
Storage & Make-Ahead
You can prepare several elements in advance. The marinated meat can rest in the refrigerator up to 24 hours before cooking. The garlic yogurt and sumac onions can be made up to 1 day ahead and stored covered in the fridge. Cooked meat and sauce will keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a pan over low heat, adding a splash of water or stock to loosen the sauce if needed. The toasted bread is best fresh, but you can cube it a day ahead and store it in an airtight container, then toast just before serving. Fully assembled plates do not store well because the bread becomes very soggy; instead, store components separately and assemble just before eating.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe, including bread, sauce, yogurt, and onions): about 780 calories; 42 g protein; 48 g fat; 44 g carbohydrates; 3–4 g fiber; 9 g sugar; 1,150 mg sodium. Values will vary based on the exact cut of meat, type of bread, and how much sauce and yogurt you use.
