Iskender Kebab

Iskender Kebab

• 3 white tortilla wraps
• 2 rib-eye steaks (or steak of preference)
• 1 tbsp olive oil
• 30g butter
• 2 tbsp tomato purée
• 1/2 tsp Turkish pepper flakes
• 130g Greek yoghurt
• 1 garlic clove, minced
• Juice of 1/2 a lemon
• Sea salt and freshly ground black pepper
• Handful of rocket leaves

Roll the wraps up and cut them onto a serving dish in thin strips, about 0.5cm.

Heat griddle pan over a high heat. Season the steaks with salt and pepper and rub the sides with a little oil.  Cook for around 3 minutes each side or longer if you don't want your steak quite so rare.  Place the cooked steaks on top of the cut wraps and cover with cling film for 5 minutes to rest.

Put the butter, tomato purée, pepper flakes and a pinch of salt into a pan and mix well.  Heat over a medium heat until melted.

Put the yoghurt, garlic, lemon juice and a pinch of salt into a mixing bowl and combine.

Slice up the steak and return it to the wraps. Dollop over the yoghurt and drizzle the hot tomato sauce over everything and top with a handful of rocket leaves.

I served this with some Halloumi fries and boy did we enjoy it.  I do recommend you serve this straight away as the steak gets cold very quickly.  I can see this recipe adapted using differently seasoned chicken as well, it would work just as well.  The Turkish pepper flakes I found online on Amazon, have yet to find them in a supermarket! This recipe was adapted slightly from Turkish Delights by John Gregory-Smith.