Beyti Kebab Rolls with Sizzling Butter and Tomato Sauce

This Beyti kebab roll recipe brings the drama of a Turkish grill house to your home kitchen. Spiced ground lamb and beef are kneaded with grated onion, garlic, and red pepper paste, then grilled over high heat until charred and juicy.

The kebabs are rolled in soft lavash, sliced into pinwheels, and arranged on a platter with thick yogurt and a warm tomato sauce. The final touch is a shower of sizzling browned butter that makes everything glossy and irresistible.

Beyti sarma is a classic Turkish kebab preparation named after a famous Istanbul restaurant. Here, seasoned ground meat is cooked on skewers, wrapped in lavash, and sliced into spirals. The rolls are served with strained yogurt, a spiced tomato sauce, and a final drench of browned butter that adds a nutty richness.

This version uses a mix of lamb and beef for depth, and the technique is straightforward enough for a weeknight yet special enough for guests. The contrast of charred meat, soft bread, cool yogurt, and warm sauce makes every bite exciting.

Ingredients

Why this recipe works

The combination of lamb and beef with 20% fat is key. The fat keeps the kebabs moist during grilling and adds flavor that leaner meat would lack.

Grating the onion and squeezing it dry removes excess water, so the meat mixture binds well and does not steam on the grill. Kneading the spices directly into the meat ensures every bite is seasoned evenly.

Rolling the grilled kebabs in lavash while they are still hot allows the bread to soften slightly and absorb the meat juices. Slicing on the diagonal creates larger, more attractive pinwheels that hold together.

The final sizzling butter is not just garnish—it seeps into the bread and sauce, adding a toasted, nutty finish that ties all the components together.

Notes and substitutions

Use full-fat Turkish strained yogurt or Greek yogurt; the thickness is important so it does not run into the sauce. Red pepper paste is a staple in Turkish cooking, but if it is not available, a mix of tomato paste and smoked paprika works as a substitute. The lavash should be soft and pliable; if it is dry, warm it briefly in a damp towel.

A grill or grill pan works best for the kebabs, but a cast-iron skillet over high heat can also produce good char. For the butter, use unsalted to control the salt level. The tomato sauce can be a simple passata or crushed tomatoes simmered with butter, as shown. Adjust the cumin to taste, but do not skip it—it is the backbone of the spice profile.

• ground lamb and beef mix: All ground beef (80/20) or all ground lamb works well. Adjust salt to taste.
• red pepper paste: If unavailable, use 1 tbsp tomato paste mixed with 1/2 tsp smoked paprika and a pinch of cayenne.
• Turkish strained yogurt: Greek yogurt (full-fat) is the best substitute; it has the same thick, creamy texture.
• lavash flatbreads: Use large flour tortillas or thin flatbreads if lavash is not available. They should be pliable and soft.

Equipment

• Mixing bowl
• Box grater
• Skewers (flat or wide)
• Grill or grill pan
• Basting brush
• Cutting board
• Sharp knife
• Serving platter