Turkish İskender Kebab
Sliced beef layered over torn pita bread and topped with warm tomato sauce and yogurt. A showstopping Turkish street-food classic that comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 625
- Protein
- 42g
Ingredients
- ¾ lb beef sirloin or ribeye steak
- 2 pieces pita bread (2 pieces)
- ½ cup plain yogurt
- ½ can (14 oz) canned crushed tomatoes
- 2 cloves garlic cloves, minced
- 2 tablespoon olive oil
Instructions
- 1
Place the steak on a cutting board and slice straight down against the grain into 1/4-inch-thick strips, like slicing bread, until the entire steak is sliced.
- 2
Tear both pieces of pita bread into 1-inch-wide irregular strips and place them in the center of two serving plates.
- 3
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 4
Add all the sliced beef to the hot pan in a single layer and cook without stirring for 2 minutes until the bottom is golden brown.
- 5
Stir the beef and cook for another 1 to 2 minutes until no pink remains inside and the meat is light brown throughout.
- 6
Transfer the cooked beef to a clean bowl and set it aside.
- 7
Wipe the skillet clean with a paper towel, then add the remaining 1 tablespoon olive oil and place it back over medium heat.
- 8
Add the minced garlic and stir constantly for 30 seconds until it becomes golden and smells strongly fragrant, being careful not to let it burn.
- 9
Pour in the crushed tomatoes and stir to combine, then simmer over medium-low heat for 3 minutes until the sauce thickens slightly and deepens in color.
- 10
Taste the sauce and add salt and pepper to your preference, then stir in the cooked beef and remove from heat.
- 11
Spoon half the warm beef and tomato sauce over the pita strips on each plate, letting it soak into the bread.
- 12
Dollop 1/4 cup yogurt on top of each plate in a small mound slightly to the right of the meat.
Tools you’ll need
- cutting board
- sharp chef's knife
- 12-inch skillet
- wooden spoon
- two serving plates
- small bowl
- paper towels
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