Iskender Kebab

Ingredients

Quantities are for one portion.

• salt and pepper to taste
• 25 gbutter
• 70 gsoft pita or flatbread, diced
• 150 gbeef or lamb strips (döner or shaved steak)
• 1tomato, halved
• 50 mltomato passata
• 50 gplain yogurt
• 1green pointed pepper

Method

1. Heat a dry frying pan. Char the halved tomato and the green pointed pepper until blistered and soft. Set aside.
2. In a small pot, simmer the tomato passata with a pinch of salt until it forms a hot, thick sauce. Keep warm.
3. Toast the diced pita bread until slightly crispy. Spread the warm bread pieces evenly across a wide serving plate.
4. Sear the very thin beef or lamb strips quickly in a hot pan until browned and slightly crisp on the edges.
5. Lay the hot meat strips directly over the bed of diced pita bread.
6. Pour the bubbling hot tomato sauce generously over the meat, ensuring it soaks down into the bread.
7. Melt the butter in a pan until it turns brown and smells nutty. Drizzle the hot butter over the sauce. Serve immediately with a large dollop of cold plain yogurt and the charred vegetables.