I tried this dish at a Turkish restaurant in London and was amazed by how delicious it was!
The actual Iskendar Kebabs are served over a bed of rice and the original recipe does not use Chicken but thin slices of mutton. Slices of meat are placed over boiled rice flavored with coriander. A layer of bread is placed on top of the meat cooked in tomatoes. The final layer is of fresh yogurt, so much so that it soaks the bread layer. Sprinkled with paprika and coriander for garnishing. - 19 Mar 2008 (Review from Allrecipes US | Canada)
You can also try this recipe with very thinly cut beef slices or minced meat. For the best taste, real butter could be used. Another suggestion could be to add some garlic paste to the yoghurt. The name is not coming from Alexander the Great, but from the name of the cook who invented and made this dish famous decades ago. His name was "Iskender" and he was from the city of Bursa. Cheers - 19 Oct 2007 (Review from Allrecipes US | Canada)
As someone from the plae of the original recepie of Iskender Kebap, I liked the idea how it is twisted for making it at home. The common points with the original is the Tomato sauce, the yogurt and serving it over Pitta Bread. The original uses calf meat grilled nicely on a vertical skew also know as Doner (from the litteral meeaning of the word rotating). As the cook rotates the skew against the heat source, he or she slices the cooked meat, than the thin slices of meat is placed over warm bite size cut pitta (no spices) and served along side with thick full fat yogurt. On the table very warm tomato sauce (slightly diluted tomatoe paste and olive oil) and sizzling molten purified butter is poured over. You can immitate these thin slices of meat by taking out a block of frozen meat and cutting it thinly after letting it get slightly thaw partially, than frying the cuts on a teflon pan by adding just a little butter, salt and pepper. Iskender is best made in Bursa Turkey. Consider Turkey for your holidays a little far from US but worth visiting for gourmet. - 22 Jun 2010 (Review from Allrecipes US | Canada)