🌯 Beyti kebab

Name: Beyti kebab
Total time: 45 min
Yield: 4
Cuisine: Türkiye · Istanbul
Ingredients: 600 g minced lamb; 3 garlic cloves, finely grated; 1 tsp chilli flakes, 1 tsp ground cumin, salt, pepper; 4 thin lavash breads; 300 ml tomato sauce; 30 g butter; 300 g thick yogurt; Chopped parsley and grilled peppers to serve

Origin: Türkiye · Istanbul

805kcal

per serving · 350 g

230kcal

per 100 g

56 gProtein16 g / 100 g

52 gFat15 g / 100 g

28 gCarbs8 g / 100 g

Beyti kebab is spiced minced lamb grilled on a skewer, wrapped tightly in thin lavash bread and cut into thick rounds. The slices are arranged on a plate, covered with a warm tomato sauce finished with sizzling butter, and served with a generous spoonful of thick garlicky yogurt. The result combines smoky meat, soft bread, tangy sauce and cool yogurt in every bite.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Low-carb8 g carbs per 100 g

✓

High protein16 g protein per 100 g — 28% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb, yogurt, butter

Contains glutenbecause of: lavash

Contains dairybecause of: yogurt, butter

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

lambgarliclavashtomato sauceyogurtbutter

Recipe

4 servings45 min

Ingredients

600 g minced lamb
3 garlic cloves, finely grated
1 tsp chilli flakes, 1 tsp ground cumin, salt, pepper
4 thin lavash breads
300 ml tomato sauce
30 g butter
300 g thick yogurt
Chopped parsley and grilled peppers to serve

Method

Knead the lamb with two-thirds of the garlic, the chilli flakes, cumin, salt and pepper for a few minutes until sticky.
Shape the meat around four flat skewers or into four long logs and grill over high heat for 8–10 minutes, turning, until cooked through.
Lay each kebab on a lavash, roll it up tightly and cut it into 3–4 cm rounds.
Warm the tomato sauce and spoon it over the slices.
Melt the butter until it foams and drizzle it over the sauce.
Mix the rest of the garlic into the yogurt, spoon it alongside and sprinkle with parsley.

How to make it lighter

Use lean minced lamb, or mix it half and half with leaner lamb leg, to cut the fat.
Leave out the butter on top or use just 1 tsp — 1 tbsp of butter is about 100 kcal.
Serve with a big salad and grilled peppers and eat only part of the lavash.

History

The dish is usually credited to Beyti Güler, who opened a kebab restaurant in Istanbul in 1945, and it carries his first name. The version wrapped in lavash, sliced and topped with tomato sauce and yogurt spread from Istanbul to kebab houses throughout Türkiye. It belongs to the same family as other sauced, yogurt-topped kebabs such as İskender.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →