Grate onion, stir through with salt and infuse with closed lid for 15 min. Spread onion puree through a hair sieve.
Cut meat into large cubes, put in a sufficiently large bowl, pour oil. Put onion mixture on top and marinate with closed lid for 60 min.
Remove crust from bread, toast lightly, dice and put in a suitable bowl. Mix butter until creamy, spread on bread cubes form and keep warm in oven heated to 75 °C.
Dry the meat cubes, put them on skewers in large intervals and cook them in the heated oven for 10 to 15 minutes. In between, turn four times – never more! – turn to the other side.
Blanch tomatoes, peel, remove seeds and cook, stirring, until they have broken down.
Stir through yogurt and season with salt.
Place bread cubes on a platter, spread meat skewers evenly on top, cover with tomato paste and pour yogurt sauce on top.
Eva-D. Bilgic: Here kebap simply means red meat in general, and yogurtlu means “with yogurt”.
So: Roast meat with yogurt or lamb kebabs with yogurt sauce.
Tip: Use a normal or light yogurt as needed!
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