YOGHURTLU KEBAP (KEBAB WITH YOGHURT SAUCE)

Ingredients

500g lamb (from leg)
500g yoghurt
2 slices of flat bread
1 onion
1 tsp olive oil
3 tomatoes
4 green peppers
3-4 tsp melted butter
Cayenne pepper or hot paprika
Salt and pepper to taste.

Preparation

Cut the lamb into 1/2 cm slices.

Puree the onion, add the olive oil and season with salt and pepper. Leave the lamb for at least four hours to marinate.

Slice the tomatoes and sauté in butter until soft. Season with salt and cayenne pepper. Set aside.

Toast the bread and cut into diagonal slices.

Grill the meat until just done or use a skillet and wipe off most of the marinade.

Drizzle hot butter over the bread and arrange slices of meat along with hot tomato sauce over it.

Pour several teaspoons of yoghurt around the meat, creating a border.

Garnish with thinly sliced green pepper, pieces of tomato and parsley.