Home-style Cokertme Kebab

Ingredients

• 500 grams tenderloin (cut into julienne)
• 3 potatoes
• 1 cup strained yogurtInstead: strained yogurt
• 2 cloves garlic
• 3 tablespoons butterInstead: olive oil
• 1 teaspoon tomato paste
• 2 tablespoons olive oil
• Vegetable oil for frying
• Salt, black pepper, thyme

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Cut the potatoes into matchstick thin strips, soak in cold water to remove starch, and dry them thoroughly.

2. 2

   Toss the julienne meat with olive oil and black pepper, sear in a hot pan over high heat, then let it cook through.

3. 3

   Fry the potatoes in hot oil until golden and crispy, drain excess oil on paper towels.

4. 4

   Mix the strained yogurt with crushed garlic and salt until smooth.

5. 5

   Melt butter in a small saucepan, add tomato paste and sauté until fragrant.

6. 6

   On a serving plate, layer garlic yogurt first, then crispy potatoes, hot meat on top, and garnish with tomato sauce and thyme.

Note. Add salt to the meat only towards the end of cooking to keep it tender, and avoid overcooking on high heat so it doesn't dry out.