🥙 İskender Kebab
İskender kebab is one of Turkey's best-known plates: thin slices of lamb döner served over diced pide bread, generously covered with tomato sauce and hot melted butter, with creamy yogurt alongside. The bread softens in the sauce, the meat is savoury and the yogurt cools everything down. It is usually served with a grilled pepper and tomato.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g lamb döner or thinly sliced roast lamb
- 2 pide breads, diced
- 300 ml tomato sauce
- 200 g yogurt
- 40 g butter
- 2 green peppers and 2 tomatoes, for grilling
- Salt
Method
- Grill the peppers and tomatoes until blistered.
- Toast the diced pide and arrange it on plates.
- Heat the lamb slices in a hot pan.
- Warm the tomato sauce, place the meat over the bread and spoon sauce over.
- Pour sizzling melted butter on top and serve with yogurt and the grilled vegetables.
How to make it lighter
- Request the butter on the side and use only a little.
- Leave some of the sauce-soaked bread on the plate to trim carbs.
- Fill up on the grilled peppers and tomatoes.
History
The dish is usually credited to İskender Efendi of Bursa, who is said to have introduced it in the late 19th century. Under the name İskender or Bursa kebab, it is now served throughout Turkey.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →