İskender Kebab' It is one of the most popular meat dishes of Turkish cuisine and also trendy around the globe.
It has thinly sliced doner kebab on top of lightly grilled pide bread with the doner fat and generously soaked with a tomato puree, served with yogurt and grilled tomatoes and peppers on the side. It takes its name from its inventor, İskender Efendi, who lived in Bursa in the late 19th century Ottoman Empire.
We are going to make the Iskender kebab at home from scratch. You will be amazed by the taste and how similar it is to the restaurants if you know it from Turkey or in Turkish restaurants where you live.
Ingredients for İskender Kebab
To make doner you will need:
500gr. tenderloin meat
500gr. ground meat (i used beef, you can also use half lamb meat)
For the meat marinade:
1 medium onion
2 tbsp yogurt
1 tsp black pepper, ground red pepper
1 tsp oregano (optional)
about 4-5 tbsp olive oil
For the ground beef marinade:
1 tsp black pepper
1 medium onion
For frying: 2-3 tbsp butter or olive oil (or if you prefer to add some lamb tail fat, traditionally it is must-have for a deeper taste. but for home conditions, butter works fine too:)
For the serving: grilled green peppers and tomato wedges, thick yogurt
Melted butter
For the pide bread check the previous episode
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