Homemade İskender Kebab

Method

Tap a step when it's done.

1. 1Combine the beef with the onion juice, 2 tbsp yogurt, olive oil, pepper and oregano. Marinate in the fridge for at least 30 minutes, ideally 2-3 hours; you'll salt the meat while cooking.
2. 2For the sauce, melt 1 tbsp butter in a small pot and fry the tomato paste for 1 minute. Add the grated tomatoes and stock, season with salt and simmer gently for 10 minutes until slightly thickened.
3. 3Spread the bread cubes on a baking tray and warm them at 200 °C for 5-6 minutes until the edges are lightly toasted. Spread them over the bottom of the serving plates.
4. 4Heat a cast-iron or heavy pan over high heat until very hot and brush with a little oil. Cook the meat in small batches in a single layer for 1-2 minutes per batch, until the edges are browned and slightly crisp, salting as you go.
5. 5Spoon a little tomato sauce over the bread so it soaks in. Pile the meat on top and pour the rest of the sauce over it.
6. 6Add a generous spoonful of yogurt to the side of each plate along with the charred tomatoes and peppers.
7. 7Heat the remaining butter in a small pan until foaming and lightly nutty. At the table, pour it sizzling over the meat and serve immediately.