Entree: Turkey – Istanbul – Beyti Kebab (Grilled seasoned ground meat skewers wrapped in flatbread and served with tomato sauce and yogurt)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Additional 20 min

Total 1 hr 2 min

Ingredients

- 1 lb (454 g) ground lamb (or mixture of lamb and beef)
- 1 small onion, finely grated or very finely chopped, approx. 3 oz (85 g)
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 large egg, beaten, approx. 50 g
- 1/4 cup (30 g) fine breadcrumbs
- 1 tsp (2 g) smoked paprika or sweet paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (8 g) salt
- 1/4 tsp (1 g) baking soda (optional, for lighter texture)
- 4 skewers (soaked if wooden)
- 4 sheets lavash or yufka flatbread
- 2 tbsp (30 ml) unsalted butter, melted, for brushing
- 1 cup (240 ml) plain yogurt, whisked
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) crushed tomatoes or strained tomato purée
- 1 tsp (5 g) tomato paste
- 1/2 tsp (2 g) red pepper flakes or Aleppo pepper (adjust to taste)
- 1 tsp (5 g) sugar
- Salt to taste for sauce
- 1 tbsp (15 ml) lemon juice (for yogurt, optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Make the kebab mixture: in a large bowl combine ground meat, grated onion, minced garlic, chopped parsley, beaten egg, breadcrumbs, paprika, cumin, black pepper, salt, and baking soda if using. Mix gently until just combined, do not overwork.
2. Form onto skewers: divide the mixture into 4 equal portions and shape each around a skewer into an elongated kebab about 6–8 inches long. Press firmly so mixture adheres.
3. Chill briefly: refrigerate skewered kebabs for 20–30 minutes to set, which helps them hold shape on the grill.
4. Prepare tomato sauce: heat olive oil in a small saucepan over medium heat, add tomato paste and fry 1 minute, add crushed tomatoes, red pepper flakes, sugar, and salt. Simmer gently 10–12 minutes until slightly thickened. Keep warm.
5. Grill the kebabs: preheat grill or broiler to high. Grill skewers directly over medium-high heat, turning occasionally, until nicely charred and cooked through, about 8–12 minutes depending on heat and thickness.
6. Wrap in flatbread: remove kebabs from skewers and place each on a lavash sheet. Brush the top of the bread with melted butter, roll tightly around the kebab, and place seam-side down briefly on the grill or in a hot pan to seal and warm the bread, about 1–2 minutes per side.
7. Plate and finish: slice each wrapped kebab on the diagonal into 2–3 portions, arrange on a platter, spoon warm tomato sauce over the top, and dollop or drizzle with whisked yogurt. Sprinkle with chopped parsley and serve immediately with extra yogurt and lemon wedges if desired.