Crispy Matchstick Potato Kebab with Garlic Yogurt

Golden, shatteringly crisp matchstick potatoes piled high, topped with cool garlic yogurt and tender seared beef strips, all finished with a sizzling tomato butter.

This Turkish Çökertme Kebabı brings the Aegean coast to your table in under an hour. The contrast of temperatures and textures — hot, cold, crunchy, creamy — makes every bite unforgettable.

Çökertme Kebabı is a beloved dish from Bodrum, a coastal town on the Aegean. It layers three simple elements: crispy fried potatoes, creamy garlic yogurt, and juicy beef strips in a rich tomato butter.

The magic lies in the contrast — hot and cold, crisp and silky, savory and tangy. This recipe delivers that authentic experience with clear steps and easy-to-find ingredients. Perfect for a weeknight dinner that feels special.

Ingredients

Why this recipe works

The matchstick potatoes are soaked in cold water to remove excess starch, then fried twice at the right temperature. This yields a shatteringly crisp exterior and a fluffy interior that holds up under the yogurt and sauce. The thin cut ensures they cook quickly and evenly, giving maximum crunch in every bite.

The beef is seared over high heat in a single layer, creating a caramelized crust while keeping the interior tender.

The tomato butter, made with pul biber, adds a smoky, spicy depth that ties everything together. The cold garlic yogurt provides a cooling counterpoint, making each mouthful balanced and satisfying.

Notes and substitutions

For the best texture, use russet potatoes — their high starch content makes them ideal for frying. A mandoline with a julienne attachment ensures uniform matchsticks, but a sharp knife works too. Soaking and drying the potatoes thoroughly is non-negotiable for crispness.

Beef tenderloin is the classic choice, but sirloin or ribeye also work well. Slice against the grain into thin strips for maximum tenderness.

Greek yogurt is preferred for its thickness; regular yogurt can be strained through cheesecloth to thicken. Pul biber is a Turkish pepper flake with a mild heat — if unavailable, use a mix of Aleppo pepper and paprika.

• beef tenderloin: beef sirloin or ribeye, sliced thin
• Greek yogurt: whole milk yogurt, strained if watery
• Turkish pul biber: 1/2 tsp Aleppo pepper plus 1/2 tsp sweet paprika

Equipment

• Mandoline or sharp knife
• Large bowl
• Deep skillet or pot for frying
• Slotted spoon
• Large skillet
• Paper towels