İskender Kebab

Ingredients

• 600 g beef steak, thinly sliced
• 2 tbsp olive oil
• 2 garlic, crushed
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• 4 pita bread, cubed
• 400 g canned tomatoes, crushed
• 1 tbsp tomato paste
• 1 tbsp butter
• 100 g butter, for browning
• 200 g Greek yogurt
• 1 garlic, for yogurt
• 2 tbsp fresh parsley, chopped

Method

1. 1.

   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.

   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.

3. 3.

   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.

   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.

5. 5.

   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.

   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.