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Beyti kebab

Beyti kebab recipe

Beyti kebab consists of chopped lamb – beef can also be used, but I think lamb helps to emphasize the classic Turkish flavor – lavash (thin flatbread), tomato sauce and yogurt. Here you get my slightly altered version, but still faithful to the taste. The Beyti Kebap is a Turkish-inspired dish consisting of yoghurt-coated, skewered lamb wrapped in dough and grilled over a charcoal fire. Ready from the grill, the kebap is then garnished with tomato sauce, pinch of ghee and pistachio to bring out the flavours.
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Ingredients
  

  • 1½ tbsp. bread crumbs from white bread – eg. toast or french bread
  • ½ tbsp. milk
  • 600 g chopped lamb
  • 2 tsp. bumped cumin
  • 2 tsp. cracked coriander
  • ½ teaspoon. red chili pepper
  • 4 tortilla wraps – depending on size
  • 2 tomatoes
  • 1 tbsp. olive oil
  • 1 tsp. onion powder – you can of course also use approx. ⅓ finely chopped onions but the onion powder is faster and we love fast moments
  • 1 tsp. garlic powder – you can of course … same as with onion
  • 2 tablespoons tomato paste
  • 4 tablespoons yogurt or other buttermilk product for example turkish or greek yogurt
  • Salt and pepper

Instructions
 

When grilling:

  • Place the breadcrumbs in the milk for a couple of minutes.
  • In a large bowl, mix lamb, bread crumbs, cumin, coriander, ½ teaspoon freshly squeezed pepper, chili pepper and a little salt, and let it rest in the fridge for an hour.
  • Grill over a charcoal on a wide skewer for approx. 20 minutes – remember to turn them around often.
  • Prepare the tomato sauce by first chopping the tomatoes.
  • Heat the pan with medium heat, add tomatoes, onion and garlic powder, tomato puree and salt and pepper and let it boil for a few minutes.
  • Roll the grilled mixture into the tortilla wraps, bake the ends and cut your beyti kebab into mundane pieces
  • Serve with yogurt, tomato sauce and rice.

When using the oven

  • Place the breadcrumbs in the milk for a couple of minutes.
  • In a large bowl, mix lamb, bread crumbs, cumin, coriander, ½ teaspoon freshly squeezed pepper, chili pepper and a little salt, and let it rest in the fridge for an hour.
  • Roll the mixture into the tortilla wraps, bake the ends and cut your beyti kebab into mundane pieces
  • Place the beyti rolls in a large baking tray and bake in preheated oven at 170 degrees Celsius for about 20 minutes.
  • Prepare the tomato sauce by first chopping the tomatoes.
  • Heat the pan with medium heat, add tomatoes, onion and garlic powder, tomato puree and salt and pepper and let it boil for a few minutes.
  • Serve with yogurt, tomato sauce and rice.

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