Restaurant-Style Beyti Kebab Lavash Wrap with Tomato Yogurt Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes

Quick Ingredients

• 300 g ground lamb (about 10.5 oz), 20% fat
• 300 g ground beef (about 10.5 oz), 15–20% fat
• 1 small onion, grated and squeezed
• 4–5 garlic cloves, minced (divided between meat, yogurt, sauce)
• 3 tbsp finely chopped fresh parsley
• Spices: salt, black pepper, ground cumin, sweet paprika, Aleppo pepper
• 2 tbsp breadcrumbs
• 2 large lavash flatbreads (about 30 cm / 12 in)
• 4 tbsp unsalted butter (for brushing and sauce)
• 2 tbsp olive oil (for cooking and sauce)
• 2 tbsp tomato paste + 1 cup (240 ml) water or stock
• 1 cup (240 g) plain full‑fat yogurt + 1 tbsp lemon juice
• Fresh tomatoes and green peppers for grilling (optional, for serving)

Do This

• 1. Stir yogurt with 1 grated garlic clove, lemon juice, and a pinch of salt; chill.
• 2. Cook tomato paste in butter and oil, then whisk in water, paprika, salt, and a pinch of sugar; simmer 6–8 minutes.
• 3. Mix lamb, beef, grated onion, garlic, parsley, spices, breadcrumbs, and oil until sticky; chill 15–30 minutes.
• 4. Shape into 4 long kebabs and pan‑sear or grill over medium‑high heat until browned and cooked through, about 10–12 minutes.
• 5. Warm lavash, brush with melted butter, roll each kebab tightly inside, brush tops with more butter.
• 6. Bake rolls at 200°C / 400°F for 8–10 minutes, slice into thick pieces, arrange on plates, top with hot tomato sauce and cool yogurt, and garnish.

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Why You’ll Love This Recipe

• Restaurant-style Turkish Beyti kebab at home, complete with lavash wrap, tomato sauce, and garlicky yogurt.
• All elements are simple, make-ahead friendly, and come together into a very impressive plate.
• Flexible cooking methods: grill, cast-iron pan, or oven broiler all work beautifully.
• Balanced flavors: smoky spiced meat, toasty lavash, tangy yogurt, and rich tomato butter sauce.

Grocery List

• Produce: Onion, garlic, fresh parsley, fresh mint (optional), ripe tomatoes, green peppers (Turkish sivri or bell/Italian peppers), lemon.
• Dairy: Plain full-fat yogurt, unsalted butter.
• Pantry: Ground lamb, ground beef, lavash or thin flatbreads, olive oil, tomato paste, breadcrumbs, sweet paprika, Aleppo pepper (or red pepper flakes), ground cumin, black pepper, salt, sugar (optional), rice or bulgur (for serving, optional).

Full Ingredients

Kebab Filling

• 300 g ground lamb (about 10.5 oz), around 20% fat
• 300 g ground beef (about 10.5 oz), 15–20% fat
• 1 small onion, finely grated, then squeezed very dry (you want about 2 tbsp onion pulp)
• 3 garlic cloves, finely minced or grated
• 3 tbsp finely chopped fresh parsley (leaves and tender stems)
• 1 tsp ground cumin
• 1½ tsp sweet paprika
• 1 tsp Aleppo pepper (pul biber) or mild red pepper flakes (adjust to taste)
• 1¼ tsp fine sea salt (or to taste)
• ½ tsp freshly ground black pepper
• 2 tbsp plain dry breadcrumbs
• 1 tbsp olive oil

Lavash Wraps

• 2 large lavash flatbreads or thin flour tortillas (about 30 cm / 12 in diameter)
• 2 tbsp unsalted butter, melted (for brushing before baking)

Tomato Butter Sauce

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1 cup (240 ml) water or low-sodium chicken/vegetable stock
• ½ tsp sweet paprika
• ½ tsp sugar (optional, to balance acidity)
• Salt and black pepper to taste

Garlic Yogurt Sauce

• 1 cup (240 g) plain full‑fat yogurt (Greek or thick strained style works best)
• 1 small garlic clove, finely grated
• 1 tbsp freshly squeezed lemon juice
• Pinch of salt, to taste

For Serving & Garnish

• 2 cups cooked rice or bulgur pilaf (optional, for the center of the plate)
• 2 medium tomatoes, halved
• 4 green peppers (Turkish sivri, shishito, or small bell/Italian peppers)
• 2 tbsp finely chopped fresh parsley, for sprinkling
• 1 tbsp finely chopped fresh mint (optional)
• Extra Aleppo pepper or red pepper flakes, to taste
• 1 tbsp melted butter or olive oil, for drizzling at the end (optional but very classic)

Step-by-Step Instructions

Step 1: Make the Garlic Yogurt and Prep Garnishes

In a small bowl, combine the yogurt, grated garlic, lemon juice, and a pinch of salt. Stir until smooth and creamy. Taste and adjust with a little more salt or lemon juice if needed. Cover and refrigerate so the flavors meld while you prepare everything else.

Finely chop the fresh parsley and mint (if using) for garnish. Rinse and pat dry the tomatoes and green peppers; set them aside for grilling or pan-searing later.

Step 2: Cook the Tomato Butter Sauce

In a small saucepan, melt the butter with the olive oil over medium heat. Add the tomato paste and cook, stirring constantly, for 1–2 minutes. This step deepens the flavor and removes any harsh raw taste from the paste.

Whisk in the water or stock, paprika, sugar (if using), a pinch of salt, and a few grinds of black pepper. Bring to a gentle simmer, then lower the heat and cook for 6–8 minutes, stirring occasionally, until the sauce slightly thickens and becomes glossy. Taste and adjust seasoning. Keep warm on the lowest heat or reheat just before serving.

Step 3: Mix the Kebab Meat

In a large mixing bowl, add the ground lamb and ground beef. Top with the grated and squeezed onion, minced garlic, chopped parsley, cumin, paprika, Aleppo pepper, salt, black pepper, breadcrumbs, and olive oil.

Using your hand, mix and knead the meat mixture for 3–4 minutes until it becomes sticky and cohesive. This develops the protein structure so the kebabs hold together well and have a nice bite. Scrape down the sides of the bowl and shape the mixture into a rough ball. Cover and refrigerate for 15–30 minutes to firm up and allow the flavors to develop.

Step 4: Shape and Cook the Kebabs

Divide the meat mixture into 4 equal portions. With slightly damp hands, roll each portion into a long, even log about 20–22 cm (8–9 in) long and 2.5 cm (1 in) thick. Press firmly to remove any air pockets. If you have metal skewers, you can shape the meat around them for easier grilling, but it is not essential.

Heat a large cast-iron or heavy skillet over medium-high heat and lightly oil it, or preheat an outdoor grill to medium-high. Cook the kebabs for about 10–12 minutes total, turning every 2–3 minutes, until nicely browned on all sides and cooked through (internal temperature around 71°C / 160°F). Transfer to a plate, tent loosely with foil, and let rest while you prepare the lavash.

Step 5: Warm the Lavash and Wrap the Kebabs

Preheat your oven to 200°C / 400°F. Line a baking sheet with parchment paper.

Place a large dry skillet over medium heat. Warm each lavash for 15–20 seconds per side until flexible but not crisp. Keep them covered with a clean kitchen towel so they stay soft. Lay one warm lavash on a board and brush lightly with some of the melted butter.

Place two cooked kebabs end-to-end along the edge closest to you, then roll up tightly like a log, tucking in the sides slightly if your lavash is wide. Place seam-side down on the baking sheet and brush the top with more melted butter. Repeat with the second lavash and remaining kebabs.

Step 6: Bake, Slice, and Grill the Vegetables

Bake the lavash-wrapped kebab rolls for 8–10 minutes, until the bread is lightly crisp and golden in spots but not hard. Remove from the oven and let rest for 2 minutes so they are easier to slice.

While the rolls bake, grill or pan-sear the tomatoes and green peppers. In a hot grill pan or skillet over medium-high heat, cook them with a light film of oil until the skins blister and soften, turning occasionally, 5–7 minutes. Season with a pinch of salt.

Transfer the baked rolls to a cutting board. Using a sharp knife, slice each roll on the diagonal into pieces about 3–4 cm (1¼–1½ in) thick. You will have a generous pile of spiral slices showing the kebab inside.

Step 7: Plate Beyti Kebab Restaurant-Style

If using rice or bulgur, mound about ½ cup in the center of each warm plate. Arrange the Beyti slices standing slightly upright in a circle around the rice, with the cut sides facing up so the spirals show.

Ladle hot tomato butter sauce generously over the slices and around the plate, leaving some of the crispy lavash exposed. Spoon dollops or a wide streak of the chilled garlic yogurt beside or over part of the kebab slices.

Add the grilled tomatoes and peppers to the sides of the plate. Sprinkle with chopped parsley (and mint, if using), then drizzle a little extra melted butter or olive oil and a pinch of Aleppo pepper over the top if you like. Serve immediately while everything is hot and the lavash is still crisp at the edges.

Pro Tips

• Drain the onion well: Excess onion juice can make the kebab mixture loose and prone to breaking. Squeeze it firmly in your hand or in a clean towel until mostly dry.
• Knead the meat mixture: Mix until it turns tacky and cohesive. This is key to kebabs that slice neatly and hold their shape when wrapped.
• Do not over-crisp the lavash: Warm it just until flexible before wrapping, and bake only until lightly golden. Overbaking will make slicing difficult and the wrap too hard to eat.
• Slice on a slight diagonal: Angled cuts give you attractive, restaurant-style pieces that show the spiral of meat and lavash.
• Serve immediately: The contrast of hot kebab and tomato sauce with cool, garlicky yogurt is part of what makes Beyti so special.

Variations

• All-beef or all-lamb: Use 600 g of a single meat if you prefer. Aim for at least 15% fat for juicy kebabs.
• Spicier Beyti: Add up to 2 tsp Aleppo pepper or a pinch of hot red pepper flakes to the meat mixture and a little extra to the tomato sauce.
• Cheese-enriched wrap: Before rolling, sprinkle a thin layer of finely grated kasar, mozzarella, or mild cheddar over the lavash so it melts around the kebab inside the wrap.

Storage & Make-Ahead

The kebab mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator; this actually improves the flavor. The tomato sauce and garlic yogurt can be made a day ahead as well. Reheat the tomato sauce gently over low heat, thinning with a splash of water if needed. Cooked kebabs keep in an airtight container in the fridge for up to 3 days. For best texture, wrap them in fresh lavash just before baking and serving. Leftover assembled Beyti slices can be reheated, covered, in a 180°C / 350°F oven for 10–12 minutes, though the lavash will be softer than when freshly baked. Yogurt sauce should not be frozen, but cooked kebabs and tomato sauce freeze well for up to 2 months.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without rice/bulgur): about 700 kcal; 38 g protein; 42 g fat; 40 g carbohydrates; 3 g fiber; 1,300 mg sodium (will vary with your salt and flatbread). Adding a ½ cup serving of rice or bulgur will add roughly 100–150 kcal and 20–30 g carbohydrates.