Crispy Matchstick Potato Kebab with Garlic Yogurt Tips, FAQ & printable recipe

Tips for success

For extra crispy potatoes, double-fry them: first at 325°F (163°C) for 3 minutes, then at 375°F (190°C) for 2 minutes. This removes more moisture and creates a deeper crunch.

Keep the fried potatoes in a single layer on a baking sheet in a warm oven while you cook the beef, so they stay crisp.

When searing the beef, do not move it around too much — let it develop a crust. Use tongs to flip only once. If the skillet is not hot enough, the beef will steam instead of sear. Also, add the tomato butter sauce just before serving so it stays sizzling hot.

Variations

• Chicken Version: Substitute the beef with boneless, skinless chicken thighs, sliced thin. Cook until the chicken reaches 165°F (74°C). The rest of the recipe stays the same.
• Spicy Kick: Add a chopped fresh chili or a teaspoon of harissa to the tomato butter for extra heat. Adjust the amount to taste.
• Vegetarian Option: Replace the beef with roasted eggplant slices or sautéed mushrooms. Omit the beef and use a plant-based yogurt for a vegetarian version.
• Herb Garnish: Sprinkle fresh chopped parsley, dill, or mint over the assembled kebab for a burst of freshness and color.

Storage and make-ahead

Fridge

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef and potatoes separately for best texture.

Freezer

Freeze the cooked beef and sauce in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently. Potatoes do not freeze well.

Reheat

Reheat beef and sauce in a skillet over medium heat until hot. Reheat potatoes in a 400°F (200°C) oven for 5–10 minutes to crisp up.

Leftover kebab components can be stored separately in airtight containers in the refrigerator for up to 3 days. The potatoes will lose their crispness, so reheat them in a 400°F (200°C) oven for 5–10 minutes to revive some crunch.

The beef and sauce can be reheated gently in a skillet. The yogurt should be served cold or at room temperature.

The garlic yogurt can be made up to 2 days ahead and kept refrigerated. The beef can be sliced and seasoned a day in advance.

The potatoes can be julienned and stored in cold water in the refrigerator for up to 24 hours — dry them thoroughly before frying. The tomato butter sauce can be made ahead and reheated just before serving.

Serving ideas

Serve the kebab immediately after assembling, while the potatoes are still crisp and the beef is hot. Place the platter in the center of the table and let everyone scoop from it.

A side of simple greens or a tomato-cucumber salad complements the richness. Warm flatbread or rice are traditional accompaniments.

For a complete meal, offer extra yogurt and a sprinkle of pul biber on the side. The dish is best enjoyed fresh, but if you have leftovers, store components separately. The contrast of temperatures is part of the experience, so do not let it sit too long before digging in.

Frequently asked questions

Recipe card

Crispy Matchstick Potato Kebab with Garlic Yogurt

Prep 30 minCook 20 minTotal 50 minServes 4

Ingredients

• 400 g beef tenderloin or sirloin, cut into thin matchstick strips
• 3 large russet potatoes, julienned into matchsticks
• 2 tbsp olive oil
• salt to taste
• black pepper to taste
• 2 tbsp butter
• 1 tbsp tomato paste
• 1 tsp Turkish pul biber pepper flakes
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 3 cups vegetable oil, for frying

Instructions

1. Slice the potatoes into very thin matchsticks using a mandoline or a sharp knife. Place the matchsticks in a large bowl of cold water and soak for 10 minutes. Drain and pat completely dry with a clean kitchen towel or paper towels.
2. Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Working in batches, add the potato matchsticks and fry for 4 minutes, stirring occasionally, until golden and crunchy. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
3. In a small bowl, stir the minced garlic into the Greek yogurt until well combined. Season with a pinch of salt. Set aside in the refrigerator until ready to use.
4. Pat the beef strips dry with paper towels. Heat the olive oil in a large skillet over high heat until shimmering. Add the beef in a single layer and season with salt and black pepper. Sear for 3 minutes total, turning once, until caramelized and cooked through. Transfer to a plate and let rest for at least 3 minutes.
5. In the same skillet, reduce the heat to medium. Add the butter and let it melt until foaming. Stir in the tomato paste and pul biber pepper flakes. Cook for 1 to 2 minutes, stirring constantly, until the mixture is frothy, red, and aromatic.
6. Spread the crispy matchstick potatoes on a serving platter. Spoon the garlic yogurt over the potatoes, leaving some potato edges exposed. Top with the seared beef strips and drizzle the sizzling tomato butter sauce over everything. Serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

40 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.