How to make
What are the tips for making Homemade Iskender Kebap?
You must put the meat in the freezer 1 day in advance. Cut the meat into thin slices.
You can make meat marinade for the Iskender Kebap - it turns out very tasty!
Before putting it in the freezer, in a deep bowl make the marinade from the indicated products and soak the meat in it for 1 hour.
Then remove the meat from the bowl, wrap it in cling film and put it in the freezer.
When you are going to cook the Iskender Kebap, take the meat out of the freezer for 10 minutes at room temperature and cut it into thin slices using a sharp knife so that the slices of meat are really thin.
After cutting the meat, sauté with the oil and add the spices.
For the sauce: melt the butter in a pan and stir, adding the olive oil and the pepper sauce (paste).
Add the canned diced tomatoes or grated fresh tomato, salt, black pepper and water and cook until it has thickened. Remove the finished sauce from the heat.
Mix the yogurt and garlic, add a little salt and beat well. Place the cut into cubes bread on a serving plate or metal tray.
Arrange the meat on top and cover with the tomato sauce.
At one or both ends of the tray with the delicious kebap, put some of the garlic yogurt and sprinkle everything on top with cayenne pepper, which you can heat on the stove with butter, and then pour over the Iskender Kebap.
