Entree: Turkey – Southeastern Anatolia – Beyti Kebabı (Grilled seasoned ground lamb formed into long kebabs, wrapped in flatbread and served with tomato-butter sauce and garlic yogurt)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 35 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 small onion, grated (about 3 oz / 85 g)
- 2 cloves (6 g) garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1/4 tsp (1 g) red pepper flakes (optional)
- 2 tbsp (30 ml) olive oil, plus extra for brushing
- 4 large lavash flatbreads or thin pita (about 8–10 in / total approx. 200 g)
- 2 tbsp (30 g) unsalted butter
- 1 cup (240 ml) canned crushed tomatoes
- 1 tsp (5 g) tomato paste
- 1 tsp (5 g) sugar
- 1 cup (240 ml) plain yogurt
- 1 clove (3 g) garlic, crushed into yogurt
- Lemon wedges for serving

Instructions

1. In a bowl combine the ground lamb, grated onion, minced garlic, parsley, salt, pepper, cumin, paprika, and red pepper flakes. Mix until evenly combined and slightly sticky.
2. Divide the mixture into 4 equal portions. Shape each portion into a long cylinder around metal or soaked wooden skewers (about 6–8 in / 15–20 cm long) so meat is firmly packed.
3. Preheat a grill or broiler to high. Brush the kebabs lightly with olive oil and grill or broil, turning so all sides brown, until cooked through and slightly charred, about 8–12 minutes total depending on thickness. Remove and let rest.
4. Meanwhile, make the tomato-butter sauce: melt the butter in a small saucepan over medium heat, stir in tomato paste for 30 seconds, add crushed tomatoes and sugar, simmer gently 6–8 minutes until slightly thickened. Adjust salt to taste.
5. Mix the crushed garlic into the plain yogurt and season with a pinch of salt; set aside chilled.
6. Warm lavash briefly on the grill or in a hot dry pan until pliable. Place a cooked kebab near one edge of each flatbread and roll tightly to enclose (remove skewers first if preferred).
7. Slice each roll into 3–4 pieces, arrange on a platter, spoon warm tomato-butter sauce over the top, and drizzle with garlic yogurt. Serve immediately with lemon wedges.