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.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Grill
Preheat broiler or grill pan on high heat. Brush skewers with olive oil and grill 4–5 minutes per side over high heat until edges char deeply and juices run clear. Work in batches if necessary to avoid crowding.
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.
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.
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.
Finish
Whisk 240ml yogurt with grated garlic from 1 clove 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.