Name: Homemade iskender kebab with beef
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 portions
Ingredients: 4 portions beef hindquarter; 100 g plain yogurt; 3 tablespoons olive oil; 2 cloves garlic; 1 teaspoon salt; 0.5 teaspoon black pepper; 400 g green tomatoes; 2 tablespoons tomato paste; 30 g butter; 1 teaspoon caster sugar; 0.5 teaspoon salt; butter; parsley; sweet paprika; 1 pc pita bread; 40 g butter; 200 g plain yogurt; 1 pinch salt

Step by step process

Meat preparation

1
For an authentic iskender kebab, you need paper-thin slices of beef - place the top round in the freezer for 30-60 minutes to firm up slightly. Then slice very thinly (1-2 mm) against the grain and, if needed, pound the slices between plastic wrap.
2
In a bowl, combine plain yogurt, olive oil, crushed garlic, salt, and freshly ground black pepper. Add the slices and toss thoroughly so each piece is evenly coated with the marinade.
TIP:
Marinate the meat in a yogurt-based mixture with garlic, salt, and pepper. Let it sit for 30 minutes to 2-3 hours so that the meat absorbs the flavors evenly and becomes tender.
3
Cover the bowl and marinate in the refrigerator for at least 30 minutes, ideally 2-3 hours. Before grilling or pan-frying, let the meat rest at room temperature for 20-30 minutes so it warms through evenly.

Tomato sauce

4
Score the tomatoes in a cross, blanch in hot water for 30-60 seconds, and immediately transfer to ice water. Peel off the skins and finely chop the tomatoes.
5
Melt butter in a pan over medium-high heat, add the chopped tomatoes, and saute 3-5 minutes until they release their juices and the sauce base begins to form.
6
Stir in tomato paste, a pinch of sugar, and salt. Reduce the heat and simmer slowly for 10-15 minutes, stirring occasionally, until the sauce thickens and loses its raw taste. Blend smooth if desired.
7
Transfer the finished sauce to a small saucepan and keep warm over the lowest heat or in a bain-marie until serving.
TIP:
Heat the sauce in a water bath (bain-marie) at a low temperature. Stir occasionally to ensure even heating. Check the temperature with a thermometer and avoid a rapid boil to keep it creamy and smooth.

Grilling the meat and preparing the bread

8
Cut the pide into 2-3 cm cubes and briefly toast them dry in a pan or in the oven at 200 °C for 5-7 minutes until golden and crisp.
9
In another pan, heat 1-2 tablespoons of butter or oil over high heat. Fry the marinated slices in batches for 30-60 seconds per side (depending on thickness) so they sear quickly and lightly caramelize - do not overcrowd the pan.
10
Move the cooked slices off direct heat immediately and let them rest covered for 1-2 minutes to retain juiciness before serving.
TIP:
After grilling, cover the meat and let it rest for 1-2 minutes so the juices distribute evenly and the meat stays juicy. This also reduces juice loss when slicing.

Serving

11
Spread the toasted bread pieces evenly across the bottom of each plate as the base of the dish.
12
Arrange the hot meat slices on the bread so they overlap. Pour hot tomato sauce over the meat to coat well.
13
Serve thick plain yogurt seasoned with a pinch of salt alongside or on top (you can lightly mix the yogurt with crushed garlic to taste).
14
Melt butter in a pan until fragrant and lightly browned, then spoon it evenly over the meat. Sprinkle with sweet paprika and chopped fresh parsley.
15
Serve immediately so the contrast between the hot sauce and meat and the cool yogurt remains pronounced.