Iskender Kebab is a beloved Turkish dish that combines succulent slices of lamb with a rich tomato sauce and creamy yogurt. Served over warm pita bread, this dish is a perfect blend of flavors and textures, making it a favorite for many.
If you don't usually cook with lamb, you might need to visit a butcher or a well-stocked supermarket to find thinly sliced cuts. Paprika and cumin are common spices but make sure you have them on hand. Pita bread is available in most grocery stores, but you can substitute with other flatbreads if necessary.

Ingredients For Iskender Kebab Recipe
Lamb: Thinly sliced, this is the main protein of the dish, providing a rich and tender texture.
Olive oil: Used for cooking the lamb and adding a subtle flavor.
Onion: Finely chopped to add sweetness and depth to the dish.
Garlic: Minced to infuse the lamb with a robust flavor.
Paprika: Adds a mild, sweet pepper flavor and a vibrant color.
Cumin: Provides a warm, earthy flavor that complements the lamb.
Pita bread: Serves as the base for the kebab, soaking up the juices and sauces.
Yogurt: Plain yogurt adds a creamy, tangy contrast to the rich lamb and tomato sauce.
Butter: Used to enrich the tomato sauce, adding a smooth texture and flavor.
Tomato sauce: Poured over the lamb and pita, it ties all the flavors together.
Technique Tip for This Recipe
When slicing the lamb, make sure to cut against the grain to ensure the meat is tender. Additionally, marinating the lamb slices in a mixture of olive oil, paprika, and cumin for at least an hour before cooking can enhance the flavors and make the meat even more succulent.
Suggested Side Dishes
Alternative Ingredients
lamb - Substitute with beef: Beef can provide a similar texture and flavor profile, making it a good alternative for those who prefer not to use lamb.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for cooking meats.
onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the dish well.
garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a more concentrated flavor.
paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the kebab.
cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can provide a different but complementary taste.
pita breads - Substitute with naan bread: Naan bread is slightly thicker and can hold up well to the toppings and sauces used in the dish.
plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, providing a richer texture and taste.
butter - Substitute with ghee: Ghee has a higher smoke point and a nutty flavor, making it a good alternative for cooking and adding richness.
tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can be seasoned and cooked down to create a similar consistency and flavor as tomato sauce.
Other Alternative Recipes Similar to This Dish
How to Store/Freeze This Recipe
- Allow the lamb to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
- Transfer the cooled lamb slices into an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.
- Store the pita breads separately in a resealable plastic bag or wrap them tightly in aluminum foil to keep them from drying out.
- For the tomato sauce, place it in a separate airtight container. This prevents it from mixing with other ingredients and maintains its flavor.
- The yogurt should be stored in its original container or transferred to a small airtight container if you have leftovers.
- Label each container with the date to keep track of freshness.
- Store all components in the refrigerator if you plan to consume them within 3-4 days.
- For longer storage, freeze the lamb slices and pita breads. Place the lamb in a single layer on a baking sheet to freeze individually before transferring to a resealable bag. This prevents the slices from sticking together.
- Wrap the pita breads tightly in plastic wrap and then in aluminum foil before placing them in the freezer.
- The tomato sauce can also be frozen in an airtight container or ice cube trays for easy portioning.
- Thaw frozen components in the refrigerator overnight before reheating.
- Reheat the lamb slices in a skillet over medium heat until warmed through. Avoid overcooking to maintain tenderness.
- Warm the pita breads in the oven or on a skillet until soft and pliable.
- Heat the tomato sauce in a small saucepan over low heat until it reaches the desired temperature.
- Assemble the Iskender Kebab as per the original recipe instructions, ensuring all components are heated and fresh.
How to Reheat Leftovers
- Preheat your oven to 350°F (175°C). Place the lamb slices on a baking sheet and cover with aluminum foil. Heat for about 10-15 minutes until warmed through.
- For a quicker method, use a skillet. Heat a small amount of olive oil over medium heat. Add the lamb slices and cook for 3-5 minutes, stirring occasionally, until hot.
- To reheat the pita breads, wrap them in aluminum foil and place in the oven for 5-7 minutes, or until warm.
- Warm the tomato sauce in a small saucepan over low heat, stirring occasionally, until heated through.
- If the yogurt has separated, give it a good stir before serving. You can also let it sit at room temperature for a few minutes to take the chill off.
- For a microwave option, place the lamb slices on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, checking and stirring halfway through.
- Reheat the tomato sauce in the microwave by placing it in a microwave-safe bowl, covering it with a microwave-safe lid or plastic wrap, and heating on medium power for 1-2 minutes, stirring halfway through.
Best Tools for This Recipe
Pan: Used to cook the onions, garlic, and lamb slices over medium heat.
Olive oil: Essential for sautéing the onions and garlic to bring out their flavors.
Knife: Necessary for finely chopping the onion and mincing the garlic.
Cutting board: Provides a stable surface for chopping the onion and garlic.
Spatula: Helps in stirring and turning the lamb slices to ensure even cooking.
Small saucepan: Used to melt the butter and heat the tomato sauce.
Oven: Can be used to warm the pita breads.
Skillet: An alternative to the oven for warming the pita breads.
Serving plate: For assembling and serving the Iskender Kebab.
Measuring spoons: Ensures accurate measurement of spices like paprika and cumin.
Measuring cup: Used to measure the yogurt and tomato sauce.
Bowl: Useful for holding the plain yogurt before serving.
Spoon: For drizzling the tomato sauce and yogurt over the lamb and pita bread.
How to Save Time on Making This Recipe
Prep ingredients in advance: Chop the onion and mince the garlic ahead of time to streamline cooking.
Use pre-sliced lamb: Purchase thinly sliced lamb to save time on cutting.
Heat pita simultaneously: Warm the pita breads in the oven while cooking the lamb to save time.
Make sauce ahead: Prepare the tomato sauce and melt the butter in advance, then reheat when needed.
Batch cook: Double the recipe and freeze portions for quick future meals.
Iskender Kebab Recipe
Ingredients
Main Ingredients
- 500 g lamb, thinly sliced
- 2 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 pita breads
- 1 cup plain yogurt
- 2 tablespoon butter
- 1 cup tomato sauce
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a pan over medium heat. Add onion and garlic, cook until soft.
- Add lamb slices, paprika, cumin, salt, and pepper. Cook until lamb is browned.
- Warm pita breads in the oven or on a skillet.
- In a small saucepan, melt butter and add tomato sauce. Cook until heated through.
- To serve, place lamb on pita bread, top with tomato sauce, yogurt, and parsley.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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