Recipe

Beyti Kebab with Yogurt Sauce

Turkish Delight: Beyti Kebab - A Savory Twist of Flavors

4.6 out of 5

Indulge in the rich and aromatic flavors of Turkish cuisine with this authentic Beyti Kebab recipe. This dish combines succulent ground meat, fragrant spices, and a creamy yogurt sauce, creating a delightful culinary experience.

Meat Dish› Ground Meat Dish› Beyti kebab

Asian cuisine› Arab cuisine› Turkish cuisine

Preparation time

20 minutes

Cooking time

12 minutes

Total time

32 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Mediterranean diet, High-protein diet, Low-carb diet, Gluten-free diet, Dairy-free diet (without the yogurt sauce)

Allergens

Dairy (yogurt)

Not suitable for

Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Nut-free diet

Ingredients

500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
1 onion, finely chopped 1 onion, finely chopped
3 cloves of garlic, minced 3 cloves of garlic, minced
2 tablespoons tomato paste 2 tablespoons tomato paste
1 tablespoon sumac 1 tablespoon sumac
1 teaspoon cumin 1 teaspoon cumin
1 teaspoon paprika 1 teaspoon paprika
Salt and pepper to taste Salt and pepper to taste
4 large lavash bread sheets 4 large lavash bread sheets
Olive oil for brushing Olive oil for brushing
For the yogurt sauce: For the yogurt sauce:
1 cup plain yogurt 1 cup plain yogurt
2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
Salt to taste Salt to taste

Nutrition

Calories: 450 kcal / 1884 KJ
Fat: 25g (12g saturated)
Carbohydrates: 20g (3g sugars)
Protein: 35g
Fiber: 2g
Salt: 1.5g

Preparation

1.
In a large bowl, combine the ground lamb, ground beef, chopped onion, minced garlic, tomato paste, sumac, cumin, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2.
Divide the meat mixture into four equal portions and shape each portion into a long, thin log.
3.
Preheat the grill to medium-high heat.
4.
Brush the lavash bread sheets with olive oil on both sides.
5.
Place one meat log on each lavash bread sheet and roll tightly, sealing the edges.
6.
Grill the wrapped kebabs for about 10-12 minutes, turning occasionally, until the meat is cooked through and the bread is crispy.
7.
While the kebabs are grilling, prepare the yogurt sauce by combining the plain yogurt, lemon juice, chopped parsley, and salt in a bowl. Mix well.
8.
Once the kebabs are cooked, remove them from the grill and let them rest for a few minutes. Then, slice them into bite-sized pieces.
9.
Serve the Beyti Kebab with the yogurt sauce on the side.

Treat your ingredients with care...

Ground lamb and beef — Make sure to use lean ground meat for a healthier option. If desired, you can also substitute with ground chicken or turkey.
Sumac — Sumac adds a unique tangy flavor to the kebabs. If you can't find sumac, you can substitute with lemon zest for a similar citrusy taste.

Tips & Tricks

Soak the lavash bread sheets in warm water for a few seconds before brushing them with olive oil. This will make them more pliable and easier to roll.
If you prefer a spicier flavor, you can add a pinch of chili flakes to the meat mixture.
Serve the Beyti Kebab with a side of grilled vegetables or a fresh salad for a complete meal.
If you don't have a grill, you can cook the kebabs on a stovetop grill pan or bake them in the oven at 200°C (400°F) for about 15-20 minutes.

Serving advice

Serve the Beyti Kebab hot, garnished with fresh parsley and a drizzle of olive oil. Accompany it with warm lavash bread or pita bread for a traditional Turkish experience.

Presentation advice

Arrange the sliced kebabs on a platter, placing the yogurt sauce in a small bowl on the side. Garnish with a sprinkle of sumac and a few lemon wedges for an attractive presentation.