How To Make REAL Doner Kebab at Home | Authentic İskender Recipe (Easy & Juicy!)

Blend 1 white onion until smooth.

In a bowl, combine 450 g beef, blended onion, and a mixture of spices (listed in the caption).

Add 2 tablespoons of full fat or Greek yogurt to the mixture and wear gloves to mix thoroughly until it reaches a sticky dough-like consistency.

Divide the mixture into two portions, approximately 330 g each.

Prepare the escander sauce by smoking the herbs and spices (details in the caption).

Melt some butter in the smoked spices and mix until it reaches a saucy texture.

Add a can of chopped tomatoes and stock to the mixture, then stir well.

Cook the sauce on medium to low heat for about 15-20 minutes.

Lay out greaseproof paper the size of your oven tray and place the meat mixture on it.

Cover the meat with another piece of greaseproof paper and roll it out to your desired thickness (medium preferred).

Roll the flattened meat with the parchment paper into a tube shape and place it on a baking tray.

Add peppers to the tray and roast them alongside the meat, but do not add tomatoes yet to avoid burning.

Bake in the oven at 175°C for about 30 minutes.

Halfway through cooking, drain any excess water from the meat.

Check the meat regularly to avoid overcooking, and once done, remove the greaseproof paper to reveal sheets of doner meat.

Return the meat to the tray and put it back in the oven to caramelize and crisp up, based on personal preference.

Slice pizza bread for the base of the escander.

Once the meat is ready, assemble the dish by placing toasted pizza bread on a plate, layering with pulled pieces of meat, roasted peppers, and cherry tomatoes.

Pour the escander sauce over the assembled dish and add two spoons of yogurt on the side.

Finish with melted hot ghee butter on top.

Equipment Needed

Spice Level:

Allergens