Preparing our kebab with lamb over charcoal is one of the defining elements of the recipe. The steady direct heat creates controlled browning on the outer surface while helping the inner layers retain moisture.
The real difference is not simply the fire, but the relationship with it. Rotation speed, distance to the coals, the exact moment to slice and when the next layer returns to the heat are all matters of craft.
This is why the taste of İskender cannot be explained only by listing ingredients. Cooking technique is an invisible but essential part of the recipe.