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beyti turkish kebab

Beyti Kebab Recipe

Caroline Sciberras
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Turkish
Servings 4 people
Calories 556.4 kcal

Ingredients
  

For the beyti kebab

  • 2 lavash Turkish flatbread. You can use flour tortilla 25cm diameter.
  • 400 g minced lamb
  • 1 egg
  • 1 cloves of crushed garlic
  • 1 onion
  • ¼ cup breadcrumbs
  • 3 tbsp of finely chopped parsley optional and not traditionally included
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp Salt

For the tomato sauce

  • 1 cup tomato puree
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • ¼ tsp black pepper
  • ¼ tsp chili pepper
  • 1 tbsp parsley

For serving

  • 1 cup yogurt
  • ¼ tsp salt
  • 1 tbsp parsley chopped
  • 5 oz small green peppers
  • 1 tbsp olive oil

Instructions
 

  • Place the Shish Kebab Sticks in refrigerator.
  • Mix the ground lamb, garlic, egg, onion, breadcrumbs, parsley, salt and spices in a deep bowl. Knead well using your hands.
  • If you have time cover with cling film and rest in the refrigerator for 1-2 hours as this helps maintain the mixture firm when cooked.
  • Soak the shish sticks in water so they don't burn on the skillet, grill or oven
  • Damp you hands in water and a little oil so that you can start to form the mince.
  • Grab a handful of mince approximately the size of an orrange and roll it into a long shaped log around 5 inches long. Insert the meat in the middle of a shish kebab stick making sure not to break them and flatten it a little. Similarly prepare the other kebabs.
  • Grill in a skillet, barbeque or use oven with the grill setting at 180 degrees. Grill until golden brown.
  • Place the small green peppers on a small baking dish drizzling a tablespoon of olive oil. Season with sea salt and any spices your like, combining well with your hands. Bake in a preheated fan oven at 180C for 18-20 minutes.
  • Cook the tomato sauce in a small pan. First heat the olive oil and then add the tomato paste and spices and simmer for 5-6 minutes.
  • Once the meat kebab is baked, take out from the oven and place them on a plate.
  • Soak the tortilla wraps with the delicious meat juices by placing them on top of it making sure you don't miss any!
  • Place the lavash or tortilla wrap on a dry surface and wrap around the shish kebabs from end to end forming one long roll. As you start rolling, gently remove the shish sticks and continue to roll.
  • Cut the log into pieces of around 2 inches wide equal pieces. Repeat this for the remaining kofte rolls, using both wraps.
  • Drizzle and brush the top of the rolls with olive oil and you can place in the oven for a couple of minutes at 160 degrees to get a little crispy.
  • Serve the beyti on a large plate placing the yogurt in the middle.
  • Pour the tomato sauce over the beyti sprinkling some finely chopped parsley that gives that extra fresh taste and look to the dish.
  • Enjoy!
Keyword beyti kebab, beyti turkish kebab