Easy Homemade Iskender Kebab
Ground beef kneaded with onion and spices is rolled out thin, rolled into a log and baked at 200 °C for 25–30 minutes. The sliced doner goes over pide and yogurt and is finished with butter-fried steak and a tomato sauce.
- Total
- 30 min
The trick to Iskender without a rotisserie is rolling the ground beef out very thin and baking it as a log, so the slices look like real doner. With the buttery tomato sauce and yogurt, it gets impressively close to the restaurant version. It is rich in butter and fat, so treat it as an occasional indulgence rather than diet food.
Method
Heat the oven to 200 °C and line a tray with parchment paper.
Blitz the onion, black pepper and salt in a food processor.
Combine this with the ground beef and knead well.
Spread the mixture on parchment paper and roll it into a thin sheet with a rolling pin or a jar.
Roll the sheet into a log, place it on the tray and bake for 25–30 minutes.
Meanwhile, lightly toast the pide in a sandwich press, then arrange the bread and yogurt on a serving plate.
In one pan, melt butter, fry the tomato paste, then add 1–2 cups of water to make a pourable sauce.
In a second pan, fry the thinly sliced steak in butter.
Slice the baked doner, lay it over the pide and top with the fried steak.
Pour the tomato sauce over everything and finish with a drizzle of the butter from the steak pan.
Tips
- Do not forget to line the tray, or the roll may stick.
- Choose lean ground beef, since the butter already adds plenty of fat.
- Leftovers make a good lunch for the next day.
FAQ
Does it fit a diet?
Not really. With this much butter and meat it is best kept for about once a week, and people with high cholesterol or heart conditions should be careful.
How close is it to real Iskender?
It is not identical, but in the video it tasted very close to the real thing.
