Home Style Iskender Kebap in Tomato Sauce, Pita Bread and Yogurt
Iskender Kebab is a standout amongst the most mainstream kebabs at home. You can make this tasty Iskender Kebap at home; thin cuts of sheep or meat in tomato based sauce, served over pide bread with yogurt and flame broiled vegetables by the side. It is less demanding than you might suspect and most scrumptious.
For the meat marinate:
2 lbs. rib eye steak or sheep or hamburger tenderloin
2 expansive onions, ground
45 ml/3 tbsp. olive oil
10 ml/2 tsp. dried oregano
10 ml/2 tsp. red pepper drops
Salt and naturally ground dark pepper to taste
For the tomato sauce:
30 ml/2 tbsp. concentrated tomato glue
15 ml/1 tbsp. red pepper glue (discretionary; you can utilize additional 1 tbsp. tomato glue and red pepper drops to your taste rather as well)
30 ml/2 tbsp. olive oil
16 fl oz. /2 containers water
Salt and newly ground dark pepper to taste
3 medium tomatoes, cut into wedges
2 green pointy or chime peppers, deseeded and cut
Daintily cut pide ekmek or plain pita bread – 6 pieces, to serve
500 gr/2 containers plain yogurt to serve
Preheat the stove to 180 C/350 F
Set up the meat marination daily early of cooking.
Mesh the onions or place them in a nourishment processor and process until fluid. Press all the onion juice into a non-metallic bowl and dispose of any outstanding onion mash.
Cut the meat daintily (you can approach your butcher to this for you as well) and after that pound each cut with the back of a wooden spoon (or with a meat tenderizer). We plan to accomplish the cuts around 5 cm (2″) x 4 cm (1.5″) in size.
Join the onion juice, oregano, red pepper chips, olive oil, salt and naturally ground pepper in an extensive bowl. Mix in the meat cuts and coat each piece with this marination. Cover the bowl with a stick film and marinate medium-term in the cooler.
To make the tomato sauce, pour in the olive oil in a sauce dish over the medium warmth. Blend in the tomato glue, red pepper glue (if utilizing) and red pepper drops. Season with salt and crisply ground dark pepper and join well. Add the water at that point convey to the bubble. At that point tenderly stew for 10 minutes.
Cut the pide or pita bread in 3 cm x 3 cm (around 1″) squares and place on a plate. Warm in the stove for 5 minutes.
Shower a little olive oil on a skillet and cook the meat cuts on high warmth; for around 2 minutes each side (take care not to overcook). Likewise sauté the cut tomatoes and peppers at the opposite side of the skillet, until the point that they begin to charcoal at edges.
When everything is cooked, plate your Iskender Kebap. Place the warm pide/pita bread cuts on each plate. Spread the cooked cuts of the meat over the pide bread and pour over the tomato sauce. Place the sautéed tomatoes and peppers at one side and a dab of plain yogurt at the opposite side. Serve promptly. This formula serves 4 – 6 liberally.