Iskender Kebab Recipe - Allrecipes.com
Iskender Kebab Recipe
  • READY IN 30 mins

Iskender Kebab

Recipe by  

"I tried this dish at a Turkish restaurant in London and was amazed by its delicious taste! I later found out that this dish was named after Alexander the Great, whom the Persians called 'Iskender.' Apparently it was his favourite food."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm.
  2. Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking 10 minutes.
  3. Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with yogurt and parsley to serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2007

You can also try this recipe with very thinly cut beef slices or minced meat. For the best taste, real butter could be used. Another suggestion could be to add some garlic paste to the yoghurt. The name is not coming from Alexander the Great, but from the name of the cook who invented and made this dish famous decades ago. His name was "Iskender" and he was from the city of Bursa. Cheers

 
Most Helpful Critical Review
Mar 19, 2008

The actual Iskendar Kebabs are served over a bed of rice and the original recipe does not use Chicken but thin slices of mutton. Slices of meat are placed over boiled rice flavored with coriander. A layer of bread is placed on top of the meat cooked in tomatoes. The final layer is of fresh yogurt, so much so that it soaks the bread layer. Sprinkled with paprika and coriander for garnishing.

 
Jun 23, 2010

As someone from the plae of the original recepie of Iskender Kebap, I liked the idea how it is twisted for making it at home. The common points with the original is the Tomato sauce, the yogurt and serving it over Pitta Bread. The original uses calf meat grilled nicely on a vertical skew also know as Doner (from the litteral meeaning of the word rotating). As the cook rotates the skew against the heat source, he or she slices the cooked meat, than the thin slices of meat is placed over warm bite size cut pitta (no spices) and served along side with thick full fat yogurt. On the table very warm tomato sauce (slightly diluted tomatoe paste and olive oil) and sizzling molten purified butter is poured over. You can immitate these thin slices of meat by taking out a block of frozen meat and cutting it thinly after letting it get slightly thaw partially, than frying the cuts on a teflon pan by adding just a little butter, salt and pepper. Iskender is best made in Bursa Turkey. Consider Turkey for your holidays a little far from US but worth visiting for gourmet.

 
Sep 23, 2005

I tried this last night. I would agree with the previous comments, use lots of cumin for flavour. Also, I used some chopped tomatoes from a tin along with the tomato puree for extra moisture. Dont use too much yogurt. Also, I added some fresh chopped mint leaves for garnish.

 
Sep 26, 2012

I have lived in Turkey for several years and Iskender Kebab is great. The why it is served in Turkey is on pide and is made with thin slices of doner which can be lamb or a mixture of lamb and beef. It will have a tomatoes sauce on top thin melted butter poured over it all.

 
Sep 26, 2012

Good recipe.

 
Aug 19, 2011

I was happy to see this recipe. Actually the original Iskender Kebab was made famous by Iskender Efendi who has two of the most famous restaurants in Turkey, located in Bursa- they use toasted pita, not rice. I highly recommend anyone visiting turkey, to eat there.

 
Jan 12, 2007

Deliciously simple and tasty! My husband loves making this dish as it's very straight forward... I highly recommend it!

 

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Nutrition

  • Calories
  • 667 kcal
  • 33%
  • Carbohydrates
  • 48.6 g
  • 16%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 36.2 g
  • 56%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 37.3 g
  • 75%
  • Sodium
  • 983 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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