İskender Kebab

Method

1. 1
   • beef steak600 g
   • olive oil2 tbsp
   • garlic2
   • paprika1 tsp
   • ground cumin1 tsp
   • salt1 tsp
   • black pepper½ tsp

   Marinate the beef — Toss the sliced beef with the olive oil, crushed garlic, paprika, cumin, salt and pepper in a bowl. Cover and let marinate in the fridge for at least 20 minutes.

2. 2
   • salt1 tsp
   • canned tomatoes400 g
   • tomato paste1 tbsp
   • butter1 tbsp

   Make the tomato sauce — In a saucepan, warm the crushed tomatoes with the tomato paste and 1 tablespoon of butter over medium heat, simmering for about 10 minutes until slightly thickened into a rich sauce. Season lightly with salt and keep warm.

   ⏱10 min
3. 3
   • salt1 tsp
   • Greek yogurt200 g
   • garlic1

   Make the garlic yogurt — Whisk the extra garlic clove into the yogurt with a pinch of salt and set aside at room temperature so it isn't too cold when served.

4. 4
   • beef steak600 g

   Grill the beef — Grill the marinated beef over high heat, in batches if needed, for 6-8 minutes total, turning once, until well charred on the edges and cooked through.

   ⏱8 min
5. 5
   • beef steak600 g
   • pita bread4
   • canned tomatoes400 g

   Layer bread, sauce and beef — Scatter the cubed flatbread over a large serving platter and spoon the warm tomato sauce over it so the bread soaks up the juices. Pile the grilled beef on top.

6. 6
   • butter1 tbsp
   • Greek yogurt200 g
   • fresh parsley2 tbsp

   Finish with butter and yogurt — Melt the remaining butter in a small pan until it just starts to foam and turn golden, about 1 minute, then drizzle it sizzling hot over the meat. Add a generous dollop of garlicky yogurt on the side and finish with a scatter of parsley.

   ⏱1 min