Iskender Kebab, created in 1867 by Iskender Efendi in Bursa, Turkey, is one of the country’s most iconic culinary dishes and helped pioneer the vertical roasting technique later used in doner kebab, shawarma, and gyros. Traditionally prepared with thinly shaved lamb, tomato sauce, butter, yogurt, and pide bread, Chef Janine’s ketogenic interpretation preserves its rich, savory essence through thoughtful low-carbohydrate substitutions and naturally sweetened components.