Beyti Kebab Recipe

I recently decided to mix up my dinner routine by throwing together this Turkish flatbread wrap with ground lamb, a bold bunch of spices like cumin and paprika, and that extra little kick of sumac, and let me tell you, the way the juicy meat, tangy tomato sauce, garlic butter, and creamy yogurt all come together makes it a seriously unforgettable flavor party you gotta try.

I loves making Beyti Kebab. I use ground lamb with grated onion and minced garlic to improve protein levels and taste.

I add cumin, paprika and even a dash of dried sumac. The tomato sauce, butter and plain yogurt brings extra calcium and vitamins making it a balanced dish.

Ingredients

• Ground lamb: loaded with protein and fats, giving a nice rich flavor for the kebab.
• Onion: provides fiber and natural sweetness while keeping the dish well balanced.
• Garlic: bursts of flavor that also carries antioxidants and a good nutritional punch.
• Turkish flatbread: adds carbs and a soft texture to hold the savory meat mix.
• Tomato sauce: brings tangy sweetness and acid that wake up the kebab flavor.
• Plain yogurt: creamy, tangy, and protein-rich, helping to balance out the spices.
• Parsley: fresh garnish full of vitamins, adding color and a slight earthy taste.

Ingredient Quantities

• 500g ground lamb (or a mix of lamb and beef if you prefer)
• 1 small onion, finely grated
• 2 garlic cloves, minced (plus an extra clove for the butter sauce)
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp dried sumac (optional, but it adds a cool tang)
• Salt, to taste
• Black pepper, to taste
• 2-3 pieces of Turkish flatbread or lavash
• 1 cup tomato sauce (use a good quality one, homemade if you can)
• 3 tbsp unsalted butter, melted
• 1 cup plain yogurt (mix in a bit of garlic if you like)
• A handful of chopped fresh parsley (for garnish)

How to Make this

1. In a big bowl, mix together the ground lamb (or mix of lamb and beef), finely grated onion, 2 minced garlic cloves, cumin, paprika, dried sumac if you’re using it, salt and pepper until its really well combined.

2. Cover the bowl and let it sit for about 15 minutes so all the flavors can mingle a bit.

3. Wet your hands slightly and shape the meat mixture around skewers in long, even logs, or form them into elongated patties if you dont have skewers available.

4. Preheat your grill or a frying pan over medium-high heat then cook the meat logs until they are nicely browned and cooked through, turning them every few minutes.

5. Once cooked, take the meat off the skewers and slice it into thin strips.

6. Warm the Turkish flatbread or lavash slightly either in a pan or microwave and then lay them out on a serving plate.

7. Spread a light layer of tomato sauce over the flatbread and then arrange the sliced meat on top.

8. Drizzle melted butter (be sure to mix in the extra minced garlic clove into the butter) evenly over the meat for that rich flavor.

9. Add a generous spoonful of plain yogurt on top – you can stir in a bit more garlic into the yogurt if you like that extra kick.

10. Finally, sprinkle chopped fresh parsley all over and serve immediately while its hot and tasty.

Equipment Needed

1. A large mixing bowl
2. A grater for the onion
3. Measuring spoons for the spices
4. Skewers or a way to form elongated patties
5. A grill or a frying pan for cooking the meat
6. Tongs or a spatula for turning the meat logs
7. A sharp knife for slicing the cooked meat
8. A microwave or an additional pan to warm the flatbread
9. A serving plate for assembling the final dish

FAQ

• Can I substitute beef for lamb in this recipe?
  Yeah you can totally use beef or even a mix of lamb and beef, just keep in mind the texture might be a bit different so adjust the seasoning to your taste.
• Do I need to pre-cook the meat before assembling the kebab?
  No, just mix all the ingredients really well and shape the meat over the flatbread, then cook it all together. Just dont overwork the meat or it might turn tough.
• Can I make my own tomato sauce?
  Absolutely, homemade tomato sauce is actually a fun hack and adds a fresher taste, but if youre short on time a good store bought one works fine too.
• What if I dont have Turkish flatbread?
  No worries you can substitute lavash or any other flatbread you have, the vibe stays similar even if the texture isnt exactly the same.
• Any tips for the butter sauce?
  Sure, melt the unsalted butter with an extra garlic clove for a little extra zing, drizzle it on the kebab and it really brings all the flavors together.

Beyti Kebab Recipe Substitutions and Variations

• If you dont have ground lamb available, try using ground beef or even a mix of beef and pork – just keep in mind the flavor may not be exactly traditional.
• If a small onion is hard to find or you dont like its texture, you could use minced shallots as a milder alternative, although it’s not exactly the same.
• When you cant get proper Turkish flatbread, substitute with soft pita or naan but be prepared that the taste and texture will be a bit different.
• If you dont have unsalted butter on hand, you can use ghee or a light olive oil, but the dish might lose a bit of that rich buttery flavor.

Pro Tips

1. Make sure you mix the meat and spices really well, and let it sit for a good 15 minutes so all the flavors can get to know each other. I found out that if you rush it, the flavors don’t really come through as strong and its missing that wow factor.

2. When shaping your meat logs or patties, wet your hands first so the meat doesn’t stick. If it’s still a bit messy, I like to add a tiny touch of oil or even a pinch of flour to help it hold together.

3. Before you grill or fry your meat, be sure to heat your pan or grill up to a medium-high temp. That way you can get a nice crust on the meat, which really locks in the flavor and keeps it juicy inside.

4. When it’s time to serve, warm up your flatbread a little bit so it’s soft and chewy. Drizzle on that melted butter with extra garlic and a spoonful of garlic yogurt on top. It might sound extra but trust me, it makes a huge difference in taste.