Home Style Iskender Kebap in Tomato Sauce, Pita Bread and Yoghurt

Prepare the meat marination a day ahead of time before cooking.

Grate the onions or place them in a food processor and process until liquid.

Squeeze all the onion juice into a non-metallic bowl and discard any remaining onion pulp.

Slice the rib eye steak or lamb thinly (you can ask your butcher to do this for you), then pound each slice with the back of a wooden spoon or a meat tenderizer until the slices are approximately 5 cm (2") x 4 cm (1.5") in size.

Combine the onion juice, dried oregano, red pepper flakes, olive oil, salt, and freshly ground black pepper in a large bowl.

Stir in the meat slices and coat each piece thoroughly with the marination.

Cover the bowl with cling film and marinate overnight in the fridge.

Pour the olive oil into a saucepan over medium heat. Stir in the concentrated tomato paste, red pepper paste (if using), and red pepper flakes. Season with salt and freshly ground black pepper and combine well.

Add the water, bring to a boil, then gently simmer for 10 minutes.

Preheat the oven to 180°C / 350°F.

Slice the pide ekmek or pita bread into 3 cm x 3 cm (about 1") squares and place on a tray.

Warm in the oven for 5 minutes.

Drizzle a little olive oil in a skillet and cook the marinated meat slices over high heat for about 2 minutes per side, taking care not to overcook.

Meanwhile, sauté the sliced tomatoes and green peppers on the other side of the skillet until they begin to char at the edges.

Plate your Iskender Kebap by placing the warm pide or pita bread squares on each plate, spreading the cooked meat slices over the bread, and pouring the tomato sauce over the top.

Arrange the sautéed tomatoes and peppers on one side and a dollop of plain yoghurt on the other side. Serve immediately.