Iskender Kebap Recipe


For meat doner;

  • 500 gr. leg of lamb
  • 2 tablespoons of sunflower oil
  • 2 tablespoons of butter
  • 1 teaspoon of salt
  • 1 teaspoon of thyme
  • 1 teaspoon of black pepper
  • 1 small onion

For nail pita;

  • 4 glasses of flour
  • 1 packet of dry yeast
  • 1 cup of warm water
  • 1 teaspoon of salt

For the sauce;

  • 1 tablespoon of sunflower oil
  • 1 tablespoon of butter
  • 1 tablespoon of tomato paste
  • 1 tablespoon of chili paste
  • 1 cup grated tomatoes
  • 1 cup of hot water
  • Half a teaspoon of paprika
  • 1 teaspoon of salt

For the above;

  • Garlic Yogurt
  • 2 tablespoons of butter

Preparation Of

Meat doner making;

Onion is grated in a bowl. Add other spices, except salt, and mix. Thinned lamb legs are dipped in this mixture. It is closed and kept in the refrigerator overnight.
The next day, the meats are stacked on top of each other on a stretch. It is straightened from all four sides with the help of stretch and tightly wrapped.
In this state, if there is time in the deep freezer, it is kept overnight, if not, the meat is kept until it hardens.
The doner obtained is taken out of the freezer half an hour before it is desired to be cooked. It is cut into thin slices in the desired amount to be cooked with a sharp knife. It can be difficult to cut because it is so cold. It is necessary to hold the meat with a cloth and cut it on a non-slip surface.
The resulting leaf doner kebabs are cooked in a hot non-stick pan over high heat. However, adding a little oil to the pan before cooking and not cooking too long will prevent damage to the ceramic-based or other non-stick surfaced pan.

Nail pita making;

Half of the flour is taken into the mixing bowl. Add yeast, salt, warm water. It begins to knead. With the necessary addition of flour, a dough that is not sticky to the hand is obtained.
The dough is taken on a floured counter and kneaded until it becomes firm. According to the desired pita size, it is divided into three – four parts.
They are given a round shape. Cover it with a clean cloth and leave it for an hour.
The dough pieces that are up to double are thinned to a thickness of one centimeter by hand on a floured counter. The dough is shaped by pressing it with fingertips.
Nail Pita is baked in a preheated oven at 200 degrees for ten to twelve minutes or until golden brown.

Making the sauce;

Put two tablespoons of butter in a pan and melt it. Add tomato paste on it and fry until the smell of tomato paste comes out.
Then, add a glass of water and optionally, a glass of grated tomato, salt and chili pepper to cook the sauce.


Turn the oven to 50 degrees and put the plates in the oven.
First, the pita breads are placed on the heated plates, then the sauce is poured over and covered with meat.
Yogurt is placed on one side of the plate. By the way; If you wish, you can spread the yoghurt on pita bread and sauces and cover it with meat.
Put the sauce on the meat again and pour the heated butter. If you wish, you can garnish with tomatoes, peppers and french fries.
Enjoy your meal…

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