Turkish Skillet Kebab with Charred Peppers and Tomatoes

Step 1

Heat the oven to 450°F with racks in the upper- and lower-middle positions. In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and black pepper. Cover and microwave on high until a skewer inserted into the potatoes meets just a little resistance, about 6 minutes. Uncover and set aside.

Step 2

In a medium bowl, combine the onion, bell pepper, garlic, Aleppo pepper, cumin, thyme, mint, parsley, beef, lamb and 1½ teaspoons salt, then mix with your hands until well combined.

Step 3

Spread the tomato paste to a broiler-safe 12-inch skillet to cover the bottom. Add the meat mixture and, using your hands, press it into an even layer, all the way to the edges of the skillet. In the same bowl, toss together the banana peppers, tomatoes, remaining 1 tablespoon oil and ¼ teaspoon each salt and black pepper.

Step 4

Place the potato wedges skin side up on the meat mixture, placing them around the perimeter and gently pressing them in. Inside the ring of potatoes, arrange the banana peppers, cut side down, overlapping them as needed to fit. Arrange the tomato halves, cut side down, inside the ring of peppers. Bake on the lower rack until the meat reaches 125°F at the center, about 15 minutes. Remove the skillet from the oven (the handle will be hot).

Step 5

Heat the oven to broil. When it reaches temperature, slide the skillet onto the top rack. Broil until the vegetables are charred and the meat reaches 160°F at the center, 5 to 7 minutes. Transfer to a wire rack and let rest for 5 minutes. Serve from the skillet with warm flatbread and yogurt on the side.