Beyti kebab was invented in 1961 when Istanbul chef Beyti Güler wrapped spiced lamb in lavash for American tourists.
The Easiest Beyti Kebab Recipe from Home
Dive into the mouthwatering world of homemade Beyti Kebab, where tender minced meat meets the aromatic embrace of garlic, parsley, and spices! With just a few simple steps, you can grill these flavorful kebabs to perfection, wrapping them in warm lavash for an irresistible treat that rivals your favorite restaurant. Get ready to impress your taste buds and your guests with this easy and delightful dish!
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 Knoblauchzehen
- 1 kleine Zwiebel, gerieben und Saft leicht ausgedrückt
- 1 kleine Hand Petersilie, fein gehackt
🥛Dairy & Eggs(2)
- Butter
- 3–4 EL Joghurt (unter die Beyti legen) (45 ml)
🫙Pantry Staples(3)
- 4 EL Öl (60 ml)
- 1 EL Olivenöl (15 ml)
- 1¼ EL Tomatenmark (18.8 ml)
🧂Spices & Seasonings(5)
- 1¼ TL schwarzer Pfeffer (6.25 ml)
- ¼ TL Kreuzkümmel (1.25 ml)
- 1¼ TL Paprikapulver (6.25 ml)
- 1 TL Paprikapulver (in der Butter anrösten) (5 ml)
- 1¼ TL Salz (6.25 ml)
📦Other(4)
- ½ TL Pul Biber (Chiliflocken) (2.5 ml)
- 500 g Hackfleisch (Kıyma) (1.1 lbs)
- 5 Lavash / Yufka
- ca. 60 ml warmes Wasser (2.03 fl oz)
👨🍳 Instructions
- 1
Prepare the meat by kneading the ground meat with grated onion (juice squeezed out), garlic, parsley, and spices for about 3–4 minutes.
- 2
Spread the meat mixture thinly on the lavash bread.
- 3
Roll the lavash tightly, then cut into 3–4 cm pieces.
- 4
Skewer the pieces onto wooden or shashlik skewers.
- 5
Mix the tomato paste, warm water, and oil, then brush over the rolls.
- 6
Bake in the oven at 190 °C (374 °F) until golden brown (about 20–25 minutes).
- 7
Serve by placing yogurt on a plate, laying the Beyti on top, and pouring melted butter with paprika powder over it.
💡 Pro Tips
- ✓Squeeze grated onion through cheesecloth or fine mesh to remove 70-80% of its water content before mixing with meat, preventing the kebab from becoming soggy and ensuring proper binding.technique70-80% water removal
- ✓Knead the meat mixture for exactly 3-4 minutes to develop myosin proteins that create a firm, cohesive texture without overworking which would make the meat tough.timing3-4 minutes
- ✓Spread meat mixture to 3-4mm thickness on lavash to ensure even cooking throughout the roll while maintaining structural integrity during baking.technique3-4mm thickness
- ✓Preheat your oven to exactly 190°C and position rack in upper third to achieve proper Maillard browning on top while cooking through in 20-25 minutes.equipment190°C upper rack
- ✓Brush tomato paste mixture generously on all exposed surfaces as it caramelizes at high heat, creating a protective glaze that prevents moisture loss and adds umami depth.technique
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
Share this recipe
Beyti kebab was invented in 1961 when Istanbul chef Beyti Güler wrapped spiced lamb in lavash for American tourists.
The Easiest Beyti Kebab Recipe from Home
Dive into the mouthwatering world of homemade Beyti Kebab, where tender minced meat meets the aromatic embrace of garlic, parsley, and spices! With just a few simple steps, you can grill these flavorful kebabs to perfection, wrapping them in warm lavash for an irresistible treat that rivals your favorite restaurant. Get ready to impress your taste buds and your guests with this easy and delightful dish!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 Knoblauchzehen
- 1 kleine Zwiebel, gerieben und Saft leicht ausgedrückt
- 1 kleine Hand Petersilie, fein gehackt
🥛Dairy & Eggs(2)
- Butter
- 3–4 EL Joghurt (unter die Beyti legen) (45 ml)
🫙Pantry Staples(3)
- 4 EL Öl (60 ml)
- 1 EL Olivenöl (15 ml)
- 1¼ EL Tomatenmark (18.8 ml)
🧂Spices & Seasonings(5)
- 1¼ TL schwarzer Pfeffer (6.25 ml)
- ¼ TL Kreuzkümmel (1.25 ml)
- 1¼ TL Paprikapulver (6.25 ml)
- 1 TL Paprikapulver (in der Butter anrösten) (5 ml)
- 1¼ TL Salz (6.25 ml)
📦Other(4)
- ½ TL Pul Biber (Chiliflocken) (2.5 ml)
- 500 g Hackfleisch (Kıyma) (1.1 lbs)
- 5 Lavash / Yufka
- ca. 60 ml warmes Wasser (2.03 fl oz)
👨🍳 Instructions
- 1
Prepare the meat by kneading the ground meat with grated onion (juice squeezed out), garlic, parsley, and spices for about 3–4 minutes.
- 2
Spread the meat mixture thinly on the lavash bread.
- 3
Roll the lavash tightly, then cut into 3–4 cm pieces.
- 4
Skewer the pieces onto wooden or shashlik skewers.
- 5
Mix the tomato paste, warm water, and oil, then brush over the rolls.
- 6
Bake in the oven at 190 °C (374 °F) until golden brown (about 20–25 minutes).
- 7
Serve by placing yogurt on a plate, laying the Beyti on top, and pouring melted butter with paprika powder over it.
💡 Pro Tips
- ✓Squeeze grated onion through cheesecloth or fine mesh to remove 70-80% of its water content before mixing with meat, preventing the kebab from becoming soggy and ensuring proper binding.technique70-80% water removal
- ✓Knead the meat mixture for exactly 3-4 minutes to develop myosin proteins that create a firm, cohesive texture without overworking which would make the meat tough.timing3-4 minutes
- ✓Spread meat mixture to 3-4mm thickness on lavash to ensure even cooking throughout the roll while maintaining structural integrity during baking.technique3-4mm thickness
- ✓Preheat your oven to exactly 190°C and position rack in upper third to achieve proper Maillard browning on top while cooking through in 20-25 minutes.equipment190°C upper rack
- ✓Brush tomato paste mixture generously on all exposed surfaces as it caramelizes at high heat, creating a protective glaze that prevents moisture loss and adds umami depth.technique