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A plate of authentic Turkish İskender Kebap with meat shavings over bread, topped with tomato sauce and melted butter.

Easy 10-Minute Homemade Iskender Kebab (Doner Style)

A revolutionary way to make authentic Turkish Iskender at home using ground meat, a food processor, and a rich tomato sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Turkish
Calories: 615
Ingredients Equipment Method Video Notes

Ingredients
  

For the Meat (Döner)
  • 1 lb Medium-fat ground beef
  • 2 tbsp Onion juice (from about 1 medium onion, grated and squeezed)
  • 1 tsp Smoked paprika
  • 1 tsp Dried thyme
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Salt
For the İskender Sauce
  • 4 tbsp Vegetable oil
  • 3 tbsp Tomato paste
  • 2 cups Water
  • 1 tsp Sugar
  • 1 tsp Black pepper
For Serving
  • 2 pieces Turkish flatbread (pide) or pita bread
  • 3 tbsp Butter (melted)
  • 1 serving Plain yogurt
  • 2 pieces Grilled green peppers

Equipment

  • Small Saucepan: For preparing the signature tomato sauce.
  • Butter Warmer or Small Pan: For the final sizzling butter step.
  • Chef's Knife: To cube the bread and thinly slice the meat.
  • Large Serving Plate: Traditional Iskender is served on wide, flat plates.

Method
 

  1. Place the ground beef, onion juice, and all spices into a food processor. Blend until the meat becomes a smooth, paste-like consistency.
    Processing ground beef and onion juice in a food processor to create a smooth döner meat base.
  2. Place the meat mixture onto a sheet of parchment paper. Cover with another sheet. Use a rolling pin to flatten the meat as thin as possible across the entire paper.
  3. Remove the top sheet of paper. Carefully roll the thin meat into a tight cylinder (like a jelly roll).
    Rolling the thin meat mixture into a tight cylinder before placing it in the oven.
  4. Place the roll in a baking dish. Bake in a preheated oven at 180°C (350°F) with the fan on for 20-25 minutes.
  5. While the meat is baking, dice your flatbread and toast the pieces in a dry pan until crispy.
    Slicing and tearing the cooked meat roll into thin shavings for the İskender presentation.
  6. In a small pot, sauté the tomato paste in oil for 1 minute. Add water, sugar, and pepper. Let it simmer until thickened.
  7. Take the meat roll out of the oven. Use your hands or a knife to tear/slice it into thin, irregular "shavings."
  8. Place the toasted bread on a plate. Soak the bread with half of the tomato sauce. Layer the meat shavings on top, followed by the remaining sauce.
    Pouring warm tomato sauce over toasted bread cubes for the base of the İskender.
  9. Melt the butter until it starts to foam and pour it sizzling hot over the meat. Serve with a dollop of yogurt on the side.
    Pouring hot melted butter over the finished İskender Kebap for the final touch.

Video

Notes

For the most authentic flavor, grate the onion and squeeze out the juice through a sieve before adding it to the meat mixture. Only the onion juice should be used — this keeps the doner mixture tender without making it watery.