Recipe & Video Beyti Kebab Rolls (Turkish Beyti Kebab)

Hungry Man

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Turkish Beyti Kebab

View: https://youtu.be/kQodNflJALQ


Ingredients:
  • 600 g lamb meat (shoulder and belly / ribs), minced
  • 1 red paprika pepper
  • 3 cloves garlic
  • 1/4 bunch parsley
  • 4 tsp pul biber (chili flakes)
  • 3 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika powder
  • 1 tbsp tomato paste
  • Lavash bread
  • 50 g butter
  • 1 cup water
  • 300 g Turkish yogurt
  • Tomatoes and green chilies garnish
    70124




    Instructions:
  • Using a large knife, cut the lamb shoulder and ribs to smaller pieces
  • Chop the lamb until it’s barely minced. Alternatively used lamb mince if you want to skip this.
  • Add 2 tsp salt and mix until combined.
  • Mince the garlic and the parsley together until they are finely chopped and combined
  • Set aside ¼ of the chopped parsley for the garnish
  • Finely chop the red pepper and squeeze to get rid of the excess liquid
  • Combine the minced lamb with the chopped pepper, garlic and parsley; add 1 tsp chili flakes
  • Gently mix and combine all the ingredients, cover and store in the fridge while preparing the sauce
  • For the sauce, melt 1 tbsp butter in a sauce pan on low heat
  • Add 1 tbsp tomato paste, 2 tsp pul biber, ½ black pepper, 1/2 tsp sugar and 1 tsp salt; whisk to combine
  • Add 2 cups water and whisk again and let it simmer for 10 minutes until thickened
  • Remove the meat from the fridge and divide into 3 – 4 equal portions
  • Wet your fingers and thread each portion onto large flat kebab skewers
  • Tips:
    • Keep the meat and the skewers in the freezer for 20 – 30 minutes. This way, the meat will firm up and the skewers will be cold and the threading the meat onto skewers will be easier.
    • First, thrust the skewer into the meat, and slowly push down with your fingers to evenly layer the meat on the skewer
    • Gently press with your fingers from top to bottom to evenly distribute the meat on the skewer
    • Close the ends by sealing the meat with your fingers
    • If possible, store the skewered kebabs in a fridge while preparing the BBQ
  • Prepare the grill with charcoals and first roast the tomatoes and the chilies
  • Once the charcoal is ember and medium hot, start grilling the kebabs
  • Rotate the skewers after 2 minutes, once the bottom side is slightly seared, avoiding the meat from falling off the skewers
  • After 3-4 minutes, once the fat starts dripping, remove the kebabs, layer between lavash bread and soak up the excess fat
  • This will enhance the taste of the lavash and avoid flames on the grill
  • Sprinkle some chili flakes, paprika powder and the remaining chopped parsley over the lavash bread, rub gently to coat the lavash with the seasonings
  • Once the kebabs are cooked (about 2-3 minutes per side, 6 minutes in total), transfer the kebabs onto the “unseasoned” side of the lavash breads and make a wrap
  • Layer the wraps on the grill grate and cook for 1-2 minutes until the lavash is slightly charred on both sides
 
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