Iskender Kebab

Ingredients

• 1.5 lbs lamb leg or ribeye, sliced paper-thin
• 2 tbsp olive oil
• 1 tsp black pepper
• 1 tsp Turkish red pepper flakes (pul biber)
• 1 tsp salt
• 2 loaves pide bread (or thick pita), cubed
• 2 tbsp butter (for the sauce)
• 1 tbsp olive oil (for the sauce)
• 3 tbsp tomato paste
• 1 cup water
• 4 tbsp butter (for browning)
• 1 cup thick strained yogurt

Before you cook

• Slice the lamb as thin as possible against the grain
• Toss the sliced lamb with olive oil, black pepper, pul biber, and salt
• Cube the pide bread into 1-inch pieces

Steps

1. Let the seasoned meat sit at room temperature for 20 minutes.
2. Heat a large skillet or griddle over high heat until it just starts to smoke.
3. Sear the meat in batches for 2 minutes per side until charred at the edges but still juicy.
4. Transfer the seared meat to a plate and tent it loosely with foil.
5. Melt 2 tablespoons of butter with 1 tablespoon of olive oil in a saucepan over medium heat.
6. Stir in the tomato paste and cook for 90 seconds until it darkens slightly.
7. Pour in the water and whisk until the sauce is smooth.
8. Season the sauce with salt and simmer for 5 minutes until slightly thickened.
9. Toast the cubed bread in a dry skillet for 2 minutes per side until crisp outside.
10. Arrange the toasted bread in a single layer on a large serving platter.
11. Ladle half of the hot tomato sauce evenly over the bread.
12. Fan the seared meat out over the sauced bread.
13. Pour the remaining tomato sauce over the meat.
14. Melt the remaining 4 tablespoons of butter in a small pan over medium heat until it foams and turns golden brown.
15. Pour the sizzling browned butter over the meat right before serving.
16. Spoon the yogurt into a small side bowl and serve it alongside the platter.