Step 1 of 6
İskender kebab
Grate the onion into a sieve over a bowl and press out the juice. Add the lamb, salt and pepper to the juice and knead hard for 8 minutes until the meat is pale, sticky and holds together like dough. Form a tight log about 7 cm thick and chill it for 30 minutes.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does İskender kebab take?
2 hr 20 min all in — 25 min prep, 1 hr 15 min cook, 40 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
8 more questionsFewer questions
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Oven, Baking tray, Chef's knife, Saucepan, Frying pan.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Pide → Day-old crusty bread, cubed. Toast it hard. Soft sliced bread turns to paste under the sauce.
What should I watch for?
Browned butter is far hotter than boiling water. Pour it low and away from hands.
Any tips from this recipe?
Warm the plates. Cold plates set the butter before anyone has started eating. Bursa cooks prize butter from sheep's milk. Any good unsalted butter works; margarine does not. Leftover meat from the döner kebab recipe turns this into a 20-minute lunch.
Can I prepare this ahead?
Leftover meat from the döner kebab recipe turns this into a 20-minute lunch.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.