Authentic Turkish Beyti Sarma Kebab with Garlic Yogurt Step-by-step instructions

Before you start

Before beginning, gather all ingredients and ensure your workspace is clean. Grate the onion and garlic finely to ensure they integrate seamlessly into the meat mixture. Prepare your baking tray by lining it with parchment paper for easy cleanup.

Have your grill pan preheated to medium-high heat so it is ready for the kebabs. Ensure your yogurt is chilled and your tomato sauce is prepared and kept warm, so everything is ready for the final assembly steps.

Instructions

Kebab preparation and grilling

1. 1Prepare and grill the kebabs
   In a large bowl, knead together the ground lamb and ground beef mix, grated onion, grated garlic, breadcrumbs, cumin, salt, and black pepper until well combined. Shape the mixture into long, cylindrical kebabs. Heat a grill pan over medium-high heat and cook the kebabs until charred on all sides and reaching an internal temperature of 160°F (71°C) for food safety.
   Look for Kebabs are deeply charred and firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Ensure the mixture is thoroughly kneaded for a uniform texture.

The meat mixture should be tacky and hold its shape well after kneading. During grilling, watch for a nice crust to form on the surface of the meat. The kebabs should be firm and cooked through to 160°F (71°C) before being removed from the heat. The kitchen will smell fragrant with the scent of cumin and toasted meat.

Assembly and baking

2. 2Assemble and bake the rolls
   Brush the lavash flatbreads with melted butter. Place a grilled kebab along the edge of each lavash, add a sprinkle of shredded kaşar cheese, and roll tightly into a cylinder. Slice the rolls diagonally into two-inch pinwheels. Arrange the pieces standing upright in a radiating circle on a baking tray. Bake at 200°C (392°F) for eight minutes until the lavash crust is crispy.
   Look for Lavash is golden brown and shatteringly crisp.
   Tip Slice with a serrated knife to keep the shape intact.

The lavash rolls should be uniform in size and tightly packed. When slicing, the pinwheels should show the spiral of meat and cheese clearly. During baking, the lavash edges will begin to turn golden and crisp. Check that the cheese is melted and the bread feels firm rather than soft when tapped lightly on the surface.

Plating and service

3. 3Plate and serve
   Arrange the crispy kebab pinwheels around a generous mound of thick garlic yogurt on a serving platter. Ladle the hot, sizzling tomato paste and butter sauce directly over each kebab piece. Serve immediately while hot, ensuring each bite is dipped into the cool yogurt.
   Look for Sauce is bubbling and fragrant.
   Tip Serve immediately to maintain the crispness of the lavash.

The final dish should feature the hot, crispy pinwheels arranged neatly around the cool yogurt. The tomato-butter sauce should be drizzled over the kebabs while still hot and sizzling.

The contrast between the vibrant red sauce, the golden crisp bread, and the white yogurt should be visually striking and ready to be enjoyed immediately while the textures are at their peak.

Common mistakes

Avoid overcooking the kebabs during the initial grilling phase, as they will spend additional time in the oven. Do not skip the resting of the meat mixture if possible, as it allows the flavors to meld.

Ensure the lavash is rolled tightly; loose rolls can fall apart during slicing or baking. Do not crowd the baking tray, as this prevents the lavash from becoming properly crisp.

How to tell it’s done

The kebabs are done when they are deeply charred on the exterior and reach an internal temperature of 160°F (71°C), as measured with a food thermometer.

When baked, the lavash should be golden brown and crisp to the touch, and the cheese should be fully melted and bubbling within the pinwheels. Ensure the internal temperature of the meat is verified before wrapping.

• Ground meat: 160°F (71°C) in the thickest part