Iskender Kebab

Instructions

1. Prepare the meat
   If using a large cut of meat, slice it as thinly as possible. Season the meat with salt, pepper, and a pinch of cumin. Let it marinate for at least 15 minutes while preparing other components.
2. Make the tomato sauce
   Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute. Stir in tomato paste, diced tomatoes, paprika, remaining cumin, and red pepper flakes. Pour in water, bring to a simmer, and cook for 10-15 minutes until slightly thickened. Season with salt and pepper to taste.
3. Toast the pita bread
   Preheat oven to 350°F (175°C). Cut pita bread into bite-sized squares and arrange on a baking sheet. Toast in the oven for about 5-7 minutes until crispy on the edges but still slightly soft in the center.
4. Cook the meat
   Heat the remaining tablespoon of olive oil in a large skillet over high heat. Cook the meat in batches to avoid overcrowding, about 2-3 minutes per batch until browned and cooked through. Set aside and keep warm.
5. Prepare the butter drizzle
   In a small saucepan, melt the butter over low heat until it begins to foam slightly. Remove from heat immediately to prevent burning.
6. Assemble the dish
   Arrange the toasted pita bread pieces on serving plates. Top with the cooked meat slices. Pour the hot tomato sauce over the meat. Spoon yogurt beside the meat or on top according to preference.
7. Finish and serve
   Drizzle the melted butter over the entire dish. Garnish with freshly chopped parsley. Serve immediately while hot, with additional yogurt on the side if desired.