How to Prepare Bodrum Çökertme Kebab

Çökertme Kebab, one of the most popular and sought-after flavors of Bodrum cuisine, is a candidate to be the star of the tables with its crispy potatoes, tender meat and special sauce. So, is it possible to enjoy that legendary taste in restaurants at home? Here is the real Çökertme Kebab recipe, step by step, with tips!

Ingredients Required for Çökertme Kebab

This recipe is the ideal size for a family meal for 4 people.

For the Meat Marinade:

• 400-500 gr beef tenderloin or sirloin (Julienne). chopped)

• 3 tablespoons of oil

• juice of 1 grated onion

• 1 clove of crushed garlic

• Salt, black pepper, thyme

For the Potato Base:

• 4 pieces large size potatoes (chopped into matchsticks)

• For frying: Oil

For Sauce and Topping:

• 1 bowl strained yoghurt (with Garlic)

• 2 tablespoons butter

• 1 dessert spoonpowdered red pepper or red pepper flakes

• Optional: 1 tablespoon tomato paste (For sauce)

Step by Step Preparation of Çökertme Kebab

1. Marinating Meat (The Secret of Taste)

Do not skip the marination stage to make the meat soft. The meat you cut julienne; Mix it with onion juice, oil and spices and let it rest in the refrigerator for at least 2 hours.

2. Preparation of Crispy Potatoes

Chop the potatoes into "matchstick" thin pieces. Leave it in cold water to release its starch and dry thoroughly. Fry in plenty of hot oil until golden brown. Tip: Let the potatoes sit until serving time to prevent them from losing their crispness.

3. Cooking Meat

Heat a large pan thoroughly. Seal and cook the marinated meat over high heat until its juices are released. When the meat becomes soft, add salt and remove from the stove.

4. Yogurt and Sauce Preparation

Make the strained yoghurt smooth with a small amount of water and crushed garlic. Heat the butter in a small sauce pan and add the red pepper.

5. Presentation and Assembling

Spread the crispy potatoes on the bottom of a large serving plate. Pour garlic yoghurt on top. Place the hot meat on the yoghurt and serve hot by pouring the hot butter sauce last.

Çökertme Kebab Tips

• Meat Selection: Make sure to choose fast-cooking entrecôte or tenderloin.

• Potato Form: The thinner (matchstick) the potatoes are, the more professional they are. You will get the appearance and taste.

• Hot Service: Add the sauce and yoghurt at the last stage, right at the moment of service, to prevent the yoghurt from softening the potatoes.