Cokertme Kebab with Oven Potatoes

By roasting matchstick potatoes in the oven instead of deep-frying, this traditional Bodrum classic offers rich authentic flavor with significantly less fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.3 lbs (600 g) lean beef tenderloin or sirloin, cut into thin strips · 846 kcal in the whole recipe
• 3 medium potatoes (500 g), cut into thin matchsticks · 385 kcal in the whole recipe
• 2 tbsp (26 g) olive oil · 230 kcal in the whole recipe
• 1.25 cups (300 g) strained yogurt · 285 kcal in the whole recipe
• 3 cloves garlic (9 g), minced · 13 kcal in the whole recipe
• 2 medium tomatoes (200 g), grated · 36 kcal in the whole recipe
• 1 tbsp (17 g) tomato paste · 17 kcal in the whole recipe
• 1 tbsp (14 g) butter · 100 kcal in the whole recipe
• 1/2 tsp salt, black pepper, thyme, red pepper flakes, and 1/4 cup water

Method

1. Preheat oven to 200°C (400°F); toss matchstick potatoes with 1 tbsp olive oil and salt, then bake on a parchment-lined tray for 25-30 minutes until golden and crisp.

   

2. Whisk the strained yogurt with minced garlic and a pinch of salt in a bowl, then set aside.

   

3. In a hot skillet, sauté the lean beef strips with 1 tbsp olive oil over high heat until tender, seasoning with salt, black pepper, and thyme.

   

4. Melt butter in a small saucepan, stir in tomato paste, grated tomatoes, water, and red pepper flakes, simmering for 5 minutes until thickened.

   

5. Layer the crispy oven-roasted potatoes on plates, top with garlic yogurt, arrange warm beef strips, and drizzle with warm tomato sauce.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.