Turkish · Dinner
Grilled Lamb Skewer Wraps
Beyti Kebab
Istanbul Beyti restaurant classic of seasoned ground lamb formed into long skewers, grilled, then wrapped in lavash, sliced into rounds, and topped with butter-tomato sauce and yogurt for a celebratory plated kebab centrepiece.
$$
20 minsPrep
30 minsCook
50 minsTotal
HardLevel
Nutrition per serving
762Calories
38gProtein
42gFat
58gCarbs
8gSugar
3gFiber
1180mgSodium
115mgChol
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Instructions
1
Prep
Grate yellow onion and squeeze juice into a bowl with 560g ground lamb. Mince 6 garlic cloves and grate tomatoes. Chop parsley. Combine lamb with onion juice, garlic, cumin, oregano, pul biber, salt, pepper, and ice water. Knead off heat 2 minutes until tacky and elastic. Divide into 4 portions, shape each around a metal skewer into 25cm sausages.
2
Grill
Preheat broiler or grill pan on high heat. Brush skewers with olive oil and grill 4 minutes per side over high heat until edges char deeply and juices run clear.
3
Saute
While skewers grill, melt 60g butter in a wide skillet over medium-high heat 1 minute. Add tomato paste, thyme, and pul biber over medium heat 1 minute until darkened and fragrant.
4
Build
Add grated tomatoes, sugar, and salt to taste over medium heat 6–7 minutes, stirring occasionally, until sauce reduces by half, thickens to coat a spoon, and turns deep red and glossy.
5
Wrap
Off heat 1 minute, slide lamb off skewers onto warmed lavash, roll tightly into cylinders, slice across into 3cm rounds, and arrange cut-side up on warm plates.
6
Finish
Whisk 240ml yogurt with grated yogurt garlic and salt to taste until smooth. Ladle hot tomato sauce over lavash rounds, dollop garlic yogurt to one side, scatter parsley, and finish with lemon squeeze.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) ground lamb
- 4 lavash
- 120g (4.2 oz) yellow onion
- 6 garlic cloves
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp pul biber Aleppo flakes
- 3 tsp fine sea salt
- 1 tsp ground black pepper
- 1 tbsp ice water
- 20ml (4 tsp) extra-virgin olive oil
- 600g (21.2 oz) ripe tomatoes
- 2 tbsp tomato paste
- 60g (2.1 oz) unsalted butter
- 2 tsp dried thyme
- 0.5 tsp granulated sugar
- 240ml (1 cup) plain whole-milk yogurt
- 20g (small handful) flat-leaf parsley
- 2 lemons