Description
Iskender kebab brings together tender lamb slices draped over crispy bread, smothered in rich tomato sauce and melted butter that makes your taste buds dance with Turkish culinary delight. Creamy yogurt on the side perfectly balances the hearty meat, creating a classic comfort meal straight from Bursa’s traditional kitchens.
Ingredients
Scale
Meat:
- 1.5 lbs boneless lamb shoulder
Vegetables and Aromatics:
- 1 large onion
- 2 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
Tomato Base:
- 1 14.5 ounce can diced tomatoes
- 1 6 ounce can tomato paste
- 2 tablespoons tomato paste
- 1 cup tomato puree
Liquids and Broths:
- 1 cup beef broth
- ½ cup beef broth
- 2 tablespoons olive oil
Spices:
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- ¼ teaspoon sugar
- Salt
- Freshly ground black pepper
Dairy:
- 2 cups plain full-fat yogurt
- 1 clove garlic
- ¼ teaspoon salt
- 4 tablespoons butter
- 2 tablespoons butter
- 2 tablespoons butter, melted
Bread:
- 4–6 pita breads
Instructions
- Heat 2 tablespoons olive oil in a large pot at medium-high temperature. Brown 1.5 lbs lamb cubes in batches, ensuring they develop a deep golden color without overcrowding the pan.
- Sauté 1 finely chopped onion until translucent for 5-7 minutes. Add 2 minced garlic cloves and cook for another minute.
- Incorporate chopped bell peppers and cook for 5 minutes until slightly softened.
- Pour in 14.5 ounces diced tomatoes, 6 ounces tomato paste, and 1 cup beef broth. Season with 1 teaspoon each oregano and thyme, ½ teaspoon cumin, and optional red pepper flakes.
- Return lamb to the pot, reduce heat to low, and simmer covered for 2 hours until meat becomes incredibly tender.
- Shred the cooked lamb using two forks and mix back into the sauce.
- Create tomato sauce by melting 2 tablespoons butter. Add 2 tablespoons tomato paste and cook for 2-3 minutes.
- Stir in 1 cup tomato puree, ½ cup beef broth, and ¼ teaspoon sugar. Simmer for 15-20 minutes until slightly thickened.
- Prepare garlic yogurt by mixing 2 cups yogurt with 1 minced garlic clove and ¼ teaspoon salt.
- Preheat oven to 350F. Cut pita bread into squares and brush with 2 tablespoons melted butter.
- Toast pita pieces for 8-10 minutes until golden and crispy.
- Layer toasted pita on a platter. Top with tomato sauce, garlic yogurt, and shredded lamb.
- Brown 4 tablespoons butter until nutty and aromatic, watching carefully to prevent burning.
- Drizzle browned butter over the dish. Serve immediately while everything remains hot and crisp.
Notes
- Let the lamb cook slowly and low to ensure it becomes incredibly tender, which is crucial for an authentic Iskender Kebab experience.
- Toast the pita bread just until golden to maintain a crisp texture that will soak up the rich tomato sauce without becoming soggy.
- Making the tomato sauce from scratch elevates the dish, so take time to let the flavors develop during simmering.
- For a lighter version, swap lamb for chicken or use a plant-based meat alternative to accommodate different dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Turkish
Nutrition
- Serving Size: 4
- Calories: 659 kcal
- Sugar: 8 g
- Sodium: 510 mg
- Fat: 46 g
- Saturated Fat: 18 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 150 mg