Place the thinly sliced lamb in a large bowl. Add yoghurt, olive oil, tomato paste, crushed garlic, cumin, paprika, salt, and pepper. Mix thoroughly so every slice is well coated. Cover and refrigerate for at least 2 hours, ideally overnight, to tenderise the meat and deepen its flavour.

In a small saucepan, melt butter with olive oil over medium heat. Stir in tomato paste and cook for 1–2 minutes until aromatic. Slowly pour in hot water while whisking to create a smooth sauce. Season with a pinch of salt and keep warm over low heat.

Preheat your oven to 180°C. Arrange the cubed flatbread or pide on a baking tray and heat for about 5 minutes until lightly crisped. This prevents the bread from becoming soggy once topped with sauce and meat. Set aside while you cook the lamb.

Heat a large heavy pan or griddle over high heat. Add a drizzle of olive oil, then cook the marinated lamb slices in batches for 2–3 minutes on each side until browned and slightly crisp at the edges. Avoid overcrowding the pan to ensure even searing.

Place the warmed bread cubes onto serving plates. Drizzle a spoonful of tomato sauce over them to soften slightly and infuse flavour. The sauce acts as a savoury base for the meat.

Layer the hot lamb slices evenly on top of the sauced bread cubes. Spoon over more of the tomato sauce so that the flavours blend through the layers. Keep everything warm while preparing the final touches.

In a small pan, melt 2 tablespoons of butter until it begins to foam. For an authentic touch, add a pinch of paprika or red pepper flakes to infuse colour and aroma. Remove from heat once lightly golden.

Place a generous spoonful of yoghurt beside each serving of kebab. The cool tang of the yoghurt balances the rich tomato and buttery lamb.

Pour the hot butter over the meat just before serving. Sprinkle freshly chopped parsley for colour and freshness.

Serve immediately while hot. İskender Kebab pairs beautifully with a simple salad or roasted vegetables. Take care to enjoy each bite with a bit of bread, meat, sauce, and yoghurt together for the full flavour experience.