Iskender Kebab with Sliced Lamb, Tomato Sauce and Sizzling Butter

What you need

• 350 g (12 oz) lamb leg, sliced very thinly across the grain
• 1 small onion, grated
• 1 tsp sweet paprika
• 1/2 tsp black pepper
• 1 1/4 tsp salt
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 200 g (7 oz) canned chopped tomatoes
• 1/2 tsp chili flakes
• 2 pita, or 1 Turkish pide
• 150 g (2/3 cup) plain yogurt
• 2 long green peppers
• 2 tomatoes
• 50 g (3 1/2 tbsp) butter

Method

Restated from the original video

1. 1

   Mix the lamb with the onion, paprika, pepper, 1 tsp of the salt and 1 tbsp of the olive oil. Marinate for 30 min at room temperature.

2. 2

   Heat the remaining olive oil in a small pan over medium heat. Fry half the garlic for 30 seconds.

3. 3

   Add the tomato paste, chopped tomatoes, chili flakes and the remaining salt. Simmer on low heat until thick, about 10 min.

4. 4

   Stir the remaining garlic into the yogurt.

5. 5

   Cook the green peppers and whole tomatoes in a hot dry grill pan, turning, until charred in spots and softened, 6-8 min.

6. 6

   Warm the pita in a dry pan for 1 min per side, then cut into 2 cm (3/4 in) cubes and spread on a large plate.

7. 7

   Heat a large skillet over high heat. Cook the lamb in 2 batches until browned and cooked through with no pink inside, 2-3 min per batch.

8. 8

   Pile the lamb over the pita and pour the tomato sauce on top.

9. 9

   Melt the butter in a small pan until foaming and lightly nutty, about 2 min. Pour it sizzling over the lamb.

10. 10

    Serve right away with the yogurt, peppers and tomatoes.

Imported from dewereldopjebord.nl. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.