Iskender Kebab

Iskender Kebab

Iskender Kebab are a staple in many of Stoke Newington's numerous Turkish Mangal (BBQ) and Ocakbasi (Open Grill) restaurants. The delightful smell of grilled meats has made me drool even when walking to pray at the famous Aziziye Mosque. (Most challenging during our summer fasts). The fact that this place of worship has a Mangal restaurant and a butcher tells you about the culinary link that Turkey has with food! Istanbul was and still is the spice capital of the world!! It's where Europe meets Asia and where foodies rejoice at the fusion of Central Asian, Greek, Balkan, Middle Eastern and Caucasian Cuisine. 
Iskender Kebab originated from the first Ottoman capital, Bursa. It is traditionally made with thinly sliced doner meat, topped with tomato sauce over pieces of fat laden grilled Turkish bread. The dish is finished off with thick Turkish yogurt and melted butter! However, you can also make Iskender Kebabs with Adana (Kofte) kebabs.
Prep Time 30 mins
Cook Time 15 mins
Course Main Course
Cuisine Kebab, Turkish
Servings 4


  • 1 Charcoal BBQ but you can cook on gas too! Or if all else fails, under the grill.


Kebab mixture

  • 1 kg Lamb Mince 80:20 Blend You can use Beef mince too. DO NOT WASH the mince
  • 15 g Salt 1.5% of meat
  • 1 whole Red Pepper Finely diced
  • 4 tbsp Urfa Pepper This is also known as Isot (It's smoky dried red chilli flakes)
  • 4 tsbp Sumac
  • 2 tbsp Cumin Powder
  • 1 cup Parsley Leaves Finely diced

Tomato Sauce

  • 1 tbsp Olive Oil
  • 500 g Passata
  • 1 tbsp Smoked Paprika
  • 1 tsp Chilli Powder
  • 1 tsp Garlic Minced
  • 1 cup Water
  • Salt and Pepper To taste
  • 1 tsp Lemon Juice


  • 4 Turkish Chillis The long green type
  • 1 Thin Turkish Pide
  • 2 medium Tomatoes Cut in half
  • Turkish/Greek Yogurt (10% fat)
  • 100 g Butter


Grilling the Kebabs

Keyword chicken kebab, Iskender, Iskender Kebab, Mangal, Turkish BBQ, Turkish food

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