Turkish Beyti Kebab Rolled in Lavash with Garlic Yogurt & Brown Butter

This Turkish beyti kebab takes the classic kebab experience to a new level. Spiced ground lamb and beef are grilled over charcoal, rolled in thin lavash, sliced into pinwheels, and then drenched in a sizzling browned butter sauce.

The combination of smoky charred meat, creamy garlic yogurt, and rich tomato sauce creates a dish that is both comforting and impressive. Perfect for a special dinner or a weekend feast, this recipe brings the flavors of a Turkish kebab house to your own kitchen.

Beyti kebab is a beloved Turkish dish where seasoned minced meat is grilled, wrapped in lavash, and served with a generous helping of yogurt and tomato sauce. This version adds a final flourish of foaming browned butter, which gives the dish a deep, nutty richness.

The recipe uses a 20% fat blend of lamb and beef for juicy, flavorful kebabs, and the lavash is rolled tightly to create beautiful pinwheels that soak up all the sauces. Serve it with grilled peppers for a complete and satisfying meal.

Ingredients

Why this recipe works

The combination of lamb and beef with 20% fat ensures the kebabs stay moist and juicy during grilling. The fat renders as the meat cooks, basting the exterior and creating a charred, flavorful crust. Kneading the meat with grated onion, garlic, and spices not only seasons the meat but also helps bind it together, so the kebabs hold their shape on the skewers and in the lavash.

Rolling the grilled meat in lavash and slicing it into pinwheels maximizes the surface area for the sauces and butter to cling to. The warm lavash absorbs the tomato sauce and browned butter, while the yogurt adds a cool, tangy contrast. The final pour of sizzling browned butter is more than a garnish—it's a technique that adds a layer of nutty, savory depth that ties all the elements together.

Notes and substitutions

Use a good-quality pepper paste, which is available at Middle Eastern grocery stores or online. It adds a distinct, slightly sweet and smoky flavor that is essential to beyti kebab.

If you can't find it, a combination of tomato paste and smoked paprika works as a substitute. Turkish strained garlic yogurt is thick and tangy; Greek yogurt can stand in, but add an extra clove of garlic to mimic the flavor.

Lavash flatbreads are thin and pliable, but if they are dry, warm them briefly on a grill or in a dry skillet to make them easier to roll without cracking.

The recipe calls for 2 large round lavash, but you can also use rectangular ones—just adjust the rolling technique. For the best texture, serve the dish immediately after adding the browned butter, so the pinwheels are still warm and the butter is sizzling.

• Pepper paste: Use 1 tbsp tomato paste mixed with 1/2 tsp smoked paprika and a pinch of cayenne.
• Turkish strained garlic yogurt: Use Greek yogurt mixed with 1 minced garlic clove and a pinch of salt.
• Lavash flatbreads: Use large flour tortillas or thin flatbreads, warmed to make them pliable.
• Ground lamb and beef: Use all ground beef with 20% fat, or all ground lamb for a richer flavor.

Equipment

• Mixing bowl
• Box grater
• Flat skewers
• Charcoal grill or grill pan
• Rolling pin (if needed)
• Sharp knife
• Serving platter
• Small saucepan