Iskender Kebap (Sliced Lamb with Tomato Sauce and Yogurt)

In a large bowl, combine the lamb slices with olive oil, oregano, thyme, minced garlic, salt, and pepper. Mix well and let it marinate for at least 30 minutes (or longer for better flavor).

While the lamb marinates, prepare the tomato sauce. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant (about 1 minute).

Stir in tomato paste and cook for another minute, allowing it to caramelize slightly.

Pour in crushed tomatoes and add dried mint, sugar (if using), salt, and pepper to taste. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.

While the sauce simmers, prepare the pita bread. Melt butter in a large skillet over medium heat. Add the pita bread pieces and toast until golden brown and crispy on both sides. You can also grill them lightly.

Heat your grill to medium-high heat. Grill the marinated lamb slices for 2-3 minutes per side, or until cooked through and slightly charred. Be careful not to overcook them, as they can become tough.

To assemble the Iskender Kebap, arrange the toasted pita bread pieces on a serving platter. Top with the grilled lamb slices.

Spoon the rich tomato sauce generously over the lamb and pita bread.

Add a dollop of plain yogurt on top of the sauce.

Optional: Drizzle with melted butter before serving. Serve immediately.