Turkish Beyti Kebab Rolled in Lavash with Garlic Yogurt & Brown Butter Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a charcoal grill if possible, as the smoky char is integral to the dish. If using a grill pan, make sure it is very hot before adding the skewers to get good grill marks. Also, don't skip the resting time after grilling—it makes the meat easier to handle and keeps it juicy.

When slicing the rolled lavash, use a very sharp knife and cut with a gentle sawing motion to avoid squishing the pinwheels.

If the lavash is too thick, you can roll it slightly thinner with a rolling pin. The browned butter should be made fresh just before serving, as it loses its sizzle and aroma if left to sit.

Variations

• Chicken Beyti: Substitute ground chicken or turkey for the lamb and beef. Use a 15% fat blend and add 1 tbsp olive oil to keep it moist. Grill until the internal temperature reaches 165°F (74°C).
• Spicy Beyti: Add 1/2 tsp red pepper flakes or 1 tsp harissa paste to the meat mixture for extra heat. You can also stir a pinch of cayenne into the tomato sauce.
• Vegetarian Beyti: Use a plant-based ground meat substitute. Sauté the onion and garlic before mixing to soften them. Grill the skewers over high heat for 4-5 minutes per side, until heated through.
• Grilled Vegetable Additions: In addition to peppers, grill zucchini or eggplant slices and serve alongside the kebab. This adds more color and texture to the platter.

Storage and make-ahead

Fridge

Store leftover kebab pinwheels and sauces in separate airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or oven until hot.

Freezer

Freeze cooked and rolled kebabs (without sauces) for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat pinwheels in a 350°F (175°C) oven for 10 minutes, or in a skillet over medium heat. Add fresh yogurt and sauce after reheating.

Leftover kebab pinwheels can be stored in an airtight container in the refrigerator for up to 3 days. Separate the components if possible: keep the yogurt, tomato sauce, and browned butter in separate containers to prevent the bread from becoming soggy.

When ready to eat, reheat the pinwheels in a skillet or oven until warmed through, and add fresh yogurt and sauce if needed.

The kebab mixture can be prepared up to a day in advance and kept refrigerated. You can also grill the meat logs and roll them in lavash a few hours ahead, but wait to slice them and add the sauces until just before serving. The browned butter should always be made fresh at the end to maintain its sizzle.

Serving ideas

Serve the beyti kebab as a main course with grilled peppers on the side. The dish is substantial enough to stand alone, but it also pairs well with a simple green salad or rice pilaf.

Provide small plates and forks, but the pinwheels are also great eaten by hand, especially if you want to dip them into the yogurt and sauce.

For a more dramatic presentation, bring the platter to the table with the browned butter still sizzling. The aroma of the nutty butter and charred meat will whet everyone's appetite.

You can also offer extra yogurt and tomato sauce on the side for those who want more. This dish is best enjoyed immediately after assembly.

Frequently asked questions

Recipe card

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

Prep 25 minCook 20 minTotal 45 minServes 4

Ingredients

• 500 g ground lamb and beef (20% fat)
• 1 medium onion, grated and drained
• 2 cloves garlic, minced
• 1 tbsp pepper paste
• 1 tsp ground cumin
• 1 tsp salt
• 2 large round lavash flatbreads
• 200 g Turkish strained garlic yogurt
• 200 ml spiced tomato sauce
• 60 g foaming browned butter
• Grilled peppers, for serving

Instructions

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

32 g

Carbohydrates

28 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.