Iskender Kebab

Ingredients

beef tenderloin, sirloin, or skirt steakthinly sliced against the grain

Pescatarianextra-firm tofu pressed and cubedpat dry, sear longer for color

0.55 lb1/2 lb

onionfinely grated

1/2 medium

black pepper

1/2 tsp

salt

1/4 tsp

chilli flakes

1/8 tsp

olive oil

2 tbsp

tomato paste

0.17 cup

paprika

1 tsp

water

1 cup

pita breadthick

2 pieces

green pepper

2 pieces

tomatoquartered

1 pieces

gheemelted

Veganolive oil

2 tbsp2 tbsp

yogurt

Veganfull-fat coconut milk

1/2 cup1/2 cup

Method

1. 01Marinate steak slices with grated onion, black pepper, salt, chilli flakes, and 2 tbsp olive oil for at least 4 hours or overnight.
2. 02Heat 2 tbsp olive oil in a saucepan over medium heat. Cook tomato paste for 2 minutes, then add paprika, black pepper, and water.
3. 03Bring sauce to a boil and simmer for 5 minutes until thickened.5 min
4. 04Cut bread into 1-inch cubes. Place on a parchment-lined baking sheet and broil on high for 2 minutes until lightly golden and crispy.2 min
5. 05Char peppers and tomatoes on a cast iron skillet or in the oven for a couple of minutes until they develop char.
6. 06Sear marinated steak slices in a cast iron skillet over medium-high heat for 2 to 3 minutes on each side until caramelized.
7. 07On individual plates, layer toasted bread cubes, tomato sauce, cooked steak, and charred vegetables. Top with 2 tbsp yogurt and drizzle with melted ghee.