Summary

Ingredients

• 600 g beef (beef rump) or shoulder lamb

For the marinade:

• 1 large onion (s), very finely grated
• 1 teaspoon, leveled cumin powder
• 1 teaspoon, heaped paprika powder, noble sweet
• Chili powder
• 1 tablespoon., Dried thyme
• 100 ml milk
• 100 ml oil
• 2 tablespoon paprika pulp or Acuka seasoning paste

For the sauce:

• 3 thin pointed peppers, green
• 1 large tomato (s), diced
• 1 tablespoon paprika pulp or Acuka seasoning paste
• 1 glass water
• 50 g butter
• 2 tablespoons oil
• salt
• 1 tablespoon thyme, dried

Also:

• 400 g yourt, Turkish, firm
• 1 clove garlic
• a bit salt
• some olive oil
• 0.5 ½ large flatbread (s)
• some paprika powder, noble sweet

Print Recipe Pin Recipe

Instructions

1. Mix the ingredients for the marinade together. Cut the meat into large but very thin slices (2 - 3 mm) and marinate for at least 5 hours, preferably overnight.
2. Sear the marinated meat, drained, in a hot roasting pan or pan with a little oil and butter and then stew covered for approx. 1 hour. It may take a little longer for beef.
3. In the meantime, for the sauce, cut the peppers into bite-sized pieces and briefly fry them with paprika pulp in butter and oil. Then add the remaining ingredients for the sauce. Cover everything and let it simmer for at least 10 minutes.
4. Cut the bread into cubes approx. 2 x 2 cm. Drizzle the cubes with a little olive oil on a baking sheet and bake in the oven until crispy and golden.
5. Chop the garlic and then briefly mash it with a little salt. This works best with the knife blade and is gentler than with the press. Mix the yogurt with a dash of olive oil and the garlic until creamy and set aside.
6. Take the meat (kebab) out of the pan when it is nice and tender and dark. Add a pinch of paprika powder to the remaining fat. Fry it briefly and set aside.
7. With the Iskender, serving is very important! First put the bread cubes on the plate, then the kebab, then the sauce and then a good dollop of yogurt. Then drizzle the paprika fat over the yogurt and serve everything with a little flat-leaf parsley and gherkins.