Crispy Turkish Beyti Kebab Pinwheels with Garlic Yogurt

Turkish beyti kebab is a celebration of contrasting textures and temperatures: crisp, golden pastry wrapped around juicy spiced lamb, all drenched in a sizzling tomato butter and cooled by a cloud of garlic yogurt.

This version turns the classic into easy pinwheels that bake on a single sheet, making it a stunning yet approachable weeknight dinner or special-occasion showpiece. The foaming butter sauce is the crowning touch, adding a rich, tangy depth that ties every bite together.

Beyti kebab is a Turkish specialty named after a famous Istanbul restaurant. Traditionally, seasoned ground meat is wrapped in thin flatbread and grilled, then sliced and served with yogurt and a tomato-based sauce. This recipe uses yufka—a thin, elastic pastry—to create crisp, spiral pinwheels that are baked until golden.

The garlic yogurt provides a cool, creamy counterpoint, while the foaming tomato butter brings a luxurious, sizzling finish. The result is a dish that looks like it came from a high-end kebab house but comes together in about 45 minutes.

Ingredients

Why this recipe works

The key to this recipe is the contrast between the crisp, flaky yufka and the juicy, seasoned lamb. Rolling the meat into logs and slicing them into pinwheels maximizes the surface area of pastry, so every bite has a satisfying crunch.

The high oven temperature (400°F) ensures the pastry browns quickly while the meat stays moist, and the diagonal cuts create attractive spirals that hold the sauce beautifully.

The foaming tomato butter is a simple yet transformative sauce. Whisking butter with tomato paste and pul biber creates an emulsion that is both rich and bright, with a slight frothiness that clings to the pastry.

The garlic yogurt, served cold, balances the heat and richness, making each bite complex and satisfying. This method—bake, sauce, and serve—is efficient, and the components come together in perfect harmony.

Notes and substitutions

Pul biber, also known as Aleppo pepper, is a mildly spicy, fruity red pepper flake that is essential to Turkish cuisine. It adds a gentle warmth and a deep red color. If you cannot find it, a combination of sweet paprika and a pinch of cayenne is a good substitute. The yufka sheets are very thin and can dry out quickly; keep them covered with a damp towel while working.

For the garlic yogurt, you can use store-bought or make your own by mixing plain Greek yogurt with minced garlic and a pinch of salt. The yogurt should be thick and cold to contrast with the hot, crispy pinwheels. If you prefer a lighter version, you can use low-fat yogurt, but the sauce may be thinner. The butter sauce is best made fresh, as it will separate if left to sit.

• ground lamb: ground beef (80% lean) works well; the flavor will be a bit less rich but still delicious.
• yufka: large flour tortillas or lavash can be used; they are slightly thicker, so adjust baking time if needed.
• pul biber: Aleppo pepper is ideal; if unavailable, use 1/2 tsp sweet paprika plus 1/4 tsp cayenne for a similar mild heat.
• garlic yogurt: plain Greek yogurt mixed with 1 minced garlic clove and a pinch of salt makes a quick substitute.

Equipment

• Box grater
• Mixing bowl
• Baking sheet
• Parchment paper
• Pastry brush
• Chef's knife
• Cutting board
• Small saucepan