Things got spicier and innovative as people started experimenting with spices and methods of cooking. It was in Bursa (Turkey), era 1867, that the Kebap of Sultans, Iskender Kebap was innovated. The story of its inception is equally interesting. Until mid 18th century, the lamb was cooked above the charcoal fire horizontally that caused a lot of smoke and loss of fat & water in the meat. The chefs of Bursa rectified the issue by grilling the meat vertically, attaching smaller layers of meat squeezed between minced meat, which was called Doner Kebap. Doner Kebap was enhanced by adding wider layers of meat, then placing them in plate with pieces of pita bread, adding spicy tomato sauce and finally dousing it with browned butter and yogurt. Thus originated Iskender Kebap.
