Turkish
İskender Kebab
Döner-style meat over pide bread with tomato butter, tangy yogurt, and charred peppers.
4 servings · 50 minutes prep · 40 minutes cook
Ingredients
Meat
- 1 lb, very thinly sliced
- 8 oz, very thinly sliced
- 2 tbsp, from grated onion
- 2 tbsp
- 1 tsp
- 1/2 tsp
- 1 1/2 tsp
- 1/2 tsp
- 1 tbsp, for searing
Sauce and Assembly
- 4 pieces, cut into bite-size squares
- 6 tbsp, divided
- 1 1/2 cups
- 1 tbsp, Turkish biber salçası
- 1/4 cup
- 1/2 tsp
- 1 1/2 cups, thick, for serving
- 2, grilled or broiled halves, optional
- 4, blistered, optional
Directions
Season and Cook the Meat
- Mix beef sirloin, ground lamb, onion juice, , sweet paprika, ground cumin, , and black pepper. Chill for 30 minutes.
- Heat avocado oil in a large skillet over high heat. Sear the meat in batches for about 90 seconds to 2 minutes per side, until browned and at least {{temperature:145°F}}. Rest for 3 minutes, then keep warm.
Prepare Sauce and Bread
- Toast pide bread in 2 tablespoons unsalted butter over medium heat for 4 to 5 minutes, until lightly crisp.
- In a saucepan, melt 2 tablespoons butter. Add tomato passata, red pepper paste, water, and . Simmer for 8 to 10 minutes, until glossy and spoonable.
- Melt remaining butter until foamy and hot.
Assemble
- Divide toasted pide among plates. Spoon the tomato passata sauce over the bread, then top with seared meat.
- Add yogurt on the side and garnish with grilled tomato and green pepper if using.
- Pour hot melted butter over the meat and serve hot.
