Turkish Beyti Kebab Rolled in Lavash with Garlic Yogurt & Brown Butter Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Grate the onion and drain it well, squeezing out excess moisture with your hands. Mince the garlic. If using a charcoal grill, light it and wait for the coals to turn gray and glowing.

For a grill pan, heat it over high heat for at least 5 minutes. Have the lavash, yogurt, tomato sauce, and browned butter ready at hand. The preparation is straightforward, but having everything prepped makes the cooking process smooth.

Instructions

Grill the Kebab Logs

1. 1Prepare the Kebab Mixture
   In a large bowl, combine the ground lamb and beef with the grated and drained onion, minced garlic, pepper paste, cumin, and salt. Knead the mixture with your hands for 2 to 3 minutes until the spices are evenly distributed and the mixture feels slightly sticky and cohesive. Cover and refrigerate for 10 minutes while the grill heats.
   Look for The mixture should hold together when pressed; the onion should not release excess liquid.
   Tip Draining the onion well prevents the kebab from becoming too soft to hold on skewers.
2. 2Skewer and Grill the Meat
   Divide the meat mixture into 4 equal portions. Press each portion around a wide flat skewer, forming an elongated, evenly thick log about 1 inch wide. Preheat a charcoal grill or grill pan over high heat. Grill the skewers for 8 to 10 minutes, turning every 2 minutes, until charred on the outside and cooked through. The internal temperature should reach 160°F (71°C).
   Look for The outside is deeply charred with grill marks; the meat feels firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Keep the skewers flat and uniform so the meat cooks evenly and rolls neatly later.
3. 3Rest the Meat
   Remove the skewers from the grill and let the meat rest for 5 minutes on a cutting board. This allows the juices to redistribute, making the meat easier to handle and roll. After resting, carefully slide the meat off the skewers onto a clean surface.
   Look for The meat is firm but still juicy; no pink remains when sliced.
   Tip Resting also prevents the lavash from becoming soggy when you roll the hot meat.

The meat logs should be evenly charred with a smoky aroma. They should feel firm but still slightly springy when pressed. The internal temperature should read 160°F (71°C).

The mixture should have held together on the skewers without falling apart. If any pieces break, gently press them back together while they are still hot.

Roll and Slice the Pinwheels

4. 4Roll the Kebab in Lavash
   Place one large lavash flatbread on a clean work surface. Lay one grilled meat log along one edge. Roll the lavash tightly around the meat, tucking the ends in as you go to create a snug cylinder. Repeat with the remaining meat and lavash, using two logs per flatbread if needed, or roll each log in a separate half.
   Look for The roll is tight and even, with no gaps between the meat and bread.
   Tip If the lavash is stiff, warm it briefly on the grill or in a dry skillet to make it pliable.
5. 5Slice into Pinwheels
   Using a sharp knife, slice each rolled lavash diagonally into 1-inch wide pinwheels, creating uniform bite-sized wheels. Arrange the pinwheels on a round serving platter, cut sides up, in a single layer or slightly overlapping, leaving the center of the platter open for the yogurt.
   Look for The pinwheels are cleanly cut with visible layers of meat and bread.
   Tip A serrated knife can help cut through the bread without squishing the filling.
6. 6Add Yogurt and Tomato Sauce
   Spoon the Turkish strained garlic yogurt into the center of the platter, creating a generous mound. Warm the spiced tomato sauce in a small saucepan over medium heat until hot, then ladle it over the sliced kebab pinwheels, letting it flow into the crevices and around the yogurt.
   Look for The yogurt is thick and creamy; the sauce is hot and slightly bubbling when poured.
   Tip Warming the sauce before pouring helps it coat the pinwheels evenly.

The lavash rolls should be tight and uniform, with no gaps between the meat and bread. When sliced, the pinwheels should hold their shape and show distinct layers of meat and bread. The platter should look colorful with the yogurt and tomato sauce, and the pinwheels should be arranged attractively.

Finish with Browned Butter

7. 7Finish with Browned Butter
   In the same small saucepan, melt the foaming browned butter over medium heat until it turns a deep golden brown and smells nutty, about 2 to 3 minutes. Immediately pour the sizzling browned butter over the entire platter, including the yogurt and tomato sauce. The butter will hiss and bubble as it hits the dish.
   Look for The butter is foamy and fragrant with a nutty aroma; it sizzles on contact.
   Tip Watch the butter closely—it goes from golden to burnt quickly. Remove from heat as soon as it smells nutty.
8. 8Garnish and Serve
   Arrange the grilled peppers around the platter or on the side. Serve immediately while the butter is still sizzling. To eat, scoop a piece of kebab pinwheel with some yogurt and tomato sauce, ensuring each bite includes a bit of the browned butter.
   Look for The platter is glossy with butter and sauce, with charred peppers adding color.
   Tip Provide small plates and forks, but the pinwheels are also great eaten by hand.

The browned butter should be foamy and deeply golden, with a nutty fragrance. When poured over the dish, it should sizzle audibly and create a glossy sheen. The yogurt should still be cool and creamy, contrasting with the hot sauce and butter. The dish is ready to serve immediately.

Common mistakes

A common mistake is not draining the grated onion thoroughly. Excess moisture can make the meat mixture too soft, causing it to fall apart on the grill. Another pitfall is overcooking the meat, which dries it out.

Use a thermometer to ensure you don't go beyond 160°F (71°C). Rolling the lavash too loosely can cause the pinwheels to unravel; make sure to roll tightly and tuck the ends. Also, don't skip resting the meat after grilling, as this helps the juices redistribute.

How to tell it’s done

The kebab is done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer. The outside should be well charred with grill marks, and the meat should feel firm to the touch.

When sliced, the pinwheels should show no pink, and the lavash should be lightly toasted. The browned butter is ready when it turns a deep golden brown and smells nutty, but be careful not to let it burn—it should be fragrant, not bitter.

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