This site uses Akismet to reduce spam. Learn how your comment data is processed. Skip to primary navigation Skip to main content. Jump to Recipe. Our homemade Iskender Kebab.
Our local butcher recommended entrecote. Charred peppers, a simmering sauce and slithers of steak. This Iskender Kebab recipe is easy and delicious. Course Main. Cuisine Turkish. Prep Time 2 hours 15 minutes. Cook Time 40 minutes. Total Time 2 hours 55 minutes. Servings 2. Calories kcal. Ingredients g entrecote marinated, very thinly sliced g pitta bread 1 tbsp natural Turkish yoghurt 4 thin green peppers 2 tbsp olive oil 1 for marinade, 1 for frying pinch dried oregano.
Instructions Before you start making your Iskender Kebab, marinate your steak for a couple of hours in the olive oil and oregano. For The Sauce First of all, set your sauce simmering. Gently heat your olive oil in a saucepan and add your chopped tomato.
Stir around for a few minutes and then add your garlic, chilli flakes and pinch of salt and pepper. Ladle in more water and add your vinegar and stir gently. After around 30 minutes, remove your pan from the head and seal with a lid to keep warm. For The Meat Whilst your sauce is simmering, grill your peppers under a high heat until charred. Heat olive oil in a frying pan and, once hot, start to fry your marinated beef. However, legend has it that they have a common past.
Both were invented by the same person — Iskender Efendi. Iskender Kebab is even named after him. In fact, Iskender kebab is a way of serving kebabs. Very often served roasted with green chilly peppers, but more about this after you have gone through our recipe. According to legend, it originated in the late 19th century, from the city of Bursa, the former capital of the Ottoman Empire. The Iskender Efendi family ran a family restaurant, and he suggested to his father an innovation.
He proposed baking meat vertically. This is how doner kebab was created and the rest is history. You can read more about doner kebab history on my other blog post. Iskender kebab has maintained its popularity to this day. Although it is a speciality from the Marmara region, today it can be found in restaurants throughout Turkey. Let us mention that the same restaurant where doner and Iskender kebabs were invented still operates in Bursa today. Besides that, in Bursa, you can find several other restaurants with a decades-long tradition of preparing this mouth-watering speciality.
I got this Iskender kebab recipe from my friend from Istanbul. She is a foodie as well, especially interested in traditional Turkish cuisine.
According to her recipes, I made dozens of extremely tasty traditional Turkish dishes. In fact, without hesitation, I can say that she is the most deserving person for exploring Turkish cuisine.
If you go into the depths of Turkish cuisine and the original Iskender kebab recipe, you will find out that apart from a way of serving the meat, the original recipe also required a particular meat-grilling methodology.
Iskender Kebab utilized an innovative technique of vertical meat grilling. However, you would need vertical rotisserie to achieve that level of authenticity. If you are just trying out new cuisine, you might not want to undertake that big an investment because it will not come into any use if you are not going to take up Turkish cuisine seriously. Therefore, for one-off trials, it is best to grill your meat without the vertical rotisserie and still retain the authentic flavour.
The secret step to achieve the required flavour at home is marinating the meat, as mentioned in step 4 in the recipe below. Many people use onion juice in the marinade instead of lemon juice used by us; however, it totally depends on your taste preferences. Some people also use olive oil in the marinade as it is healthier. Marinating the meat leads to softening it, which reduces the need for vertical grilling if not completely eliminate it. I also oven roasted the veggies to save space on the hob.
The meat was sensational and I only had it marinating for 6 hours as I was limited for time. Well worth the effort and tears with the onion juice. Merhaba Sarah, many thanks for this lovely note — over the moon that you enjoyed making Iskender kebab, I so agree with you, it is so worth the effort and the tears with onion!!
Mind you, good for your eyes, apparently : Great improvisation with capsicum peppers and all — I always feel cooking is always all about what feels right for you — the recipes provide a guideline but by all means to do changes that suits you, well done! Afiyet Olsun, Ozlem. Ozlem I just made this recipe tonight and my husband who is Turkish loved it. He was shocked that it tasted authentic! I have water Iskender many times at home and in Turkey and for some reason I prefer this one!
Thank u so much for posting this recipe! Iskender was the first Turkish dish I ever ate and I ordered it right after I arrived in Bandirma in I lived in Erdek and commuted to Bandirma for work for a couple of months.
Iskender was a regular meal for me. This is a delicious recipe! Merhaba dear Stephen, many thanks for your kind note, rica ederim. How nice you had a chance to live in Erdek and enjoyed the real thing Iskender there — one of my favorites too. So glad you enjoyed my Iskender recipe, Afiyet Olsun! It looks delicious, must try making it sometime.
Cok tesekkurler. I ordered iskinder kebab at a restaurant and loved it! I forgot the name and then did a bit of research. So glad you enjoyed Iskender, a truly delicious kebab at home — and it is easy to recreate at home too, I hope you enjoy my recipe and enjoy your time in Turkey! Your recipe sounds delicious.. Bunu yapacagim. Pide ekmegi benim oturdugum yerde bulamam ama kendim yaparim.
My son especially and family of course could not have enough of it and other great foods and sweets when we visited Turkey last. Merhaba, thank you for your kind note — indeed a delicious recipe, I hope you enjoy it. Metalic bowls are generally regarded to diminish or otherwise affect the flavor of foods containing garlic and onions so I generally avoid that, I hope this helps, Afiyet Olsun, Ozlem.
Heyy, I absolutely love iskender and your recipe looks amazing. I was wondering what kind of yoghurt do you use? Is it Greek yoghurt which is a bit thicker or just plain? Thank you. Merhaba Cassia, please do give this Iskender kebab a go, it is amazing. I like to use Turkish or Greek yoghurt, or whole milk yoghurt — a bit of thicker consistency if good here, as in Turkish yoghurt. Afiyet olsun, Ozlem. Thank you for your note — just follow the recipe, it is pretty straight forward with lots of tips.
Thin slices of rib eye steak or lamb or beef tenderloin work very well in this recipe. I highly recommended. The second would be thinly sliced steak, as is found in this recipe. Name required. Email will not be published required. Recipes Turkish cuisine provides healthy, hearty, delicious food for family and friends. Home Style Iskender Kebab in tomato sauce with pita bread and yoghurt.
Home made Iskender Kebab; easier than you think and most delicious. Iskender Kebab is one of the most popular kebabs at home and a specialty of Bursa region.
You can make this delicious Iskender Kebap at home; thin slices of lamb or beef in tomato based sauce, served over pide bread with yoghurt and grilled vegetables by the side. It is easier than you think and most delicious, afiyet olsun!
Author: Ozlem Warren. Recipe type: Turkish Style Kebabs to make at home. Katmer; Turkish crunchy pancakes with pistachio and clotted cream. Cabbage with bulgur and spices; Bulgurlu Lahana Kapuska. Ozlem Warren December 14, at pm. Glad it brought happy memories : Cok sevgilerimle, Ozlem xoxo Reply.
Phil in the Kitchen December 14, at pm. Ozlem Warren December 15, at am. My best wishes to you, Ozlem Reply. Ayse October 3, at pm. Ozlem Warren October 4, at am. Peri's Spice Ladle December 15, at am. Must look out for the papaya juice, as we love your Indian kebabs too : Much love, Ozlem xx Reply. Dina December 15, at pm. Ozlem Warren December 15, at pm. Hope you enjoy it, afiyet olsun, Ozlem Reply. Turkey's For Life December 15, at pm.
Merhaba Julia, many thanks for your kind note : It really was such a delicious memory to recreate Iskender Kebap at home and rib eye steak worked perfectly, succulent and juicy : Enjoy the real thing for me at home, cok sevgiler, Ozlem x Reply.
BacktoBodrum December 15, at pm. Delicious, looks much better than the Iskender we get here. Ozlem Warren December 16, at pm. Many thanks for your very kind note Back to Bodrum, no better compliment : Reply.
Rob February 14, at pm.
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