Yoǧurtlu Kebab

• 750 g (1½ lb) lean tender lamb or beef
• Oil
• Butter

Cut the meat into 3-cm (1-inch) cubes and sauté gently in oil or butter until tender but juicy. Season to taste with salt and pepper. (Some people like to marinate the cubes first in a mixture of oil, onion juice, salt and pepper, or in seasoned yoghourt, for at least an hour to tenderize them.)

Remove the crusts from the bread and cut the slices into 3-cm (1-inch) squares. Toast lightl