Beyti kebab, made by grilling diced or minced meat on a skewer and wrapping it in thin lavash, is a classic Turkish flavor topped with buttery tomato sauce and served alongside yogurt. Served sliced, this recipe is one of the favorite choices for guest tables.
Knead the ground meat with crushed garlic, salt, black pepper and red pepper flakes, then press it onto skewers in a long, thin shape.
Arrange the skewers on a hot grill and cook, turning, so that every side cooks evenly.
Slide the cooked kebabs off the skewers, arrange them on hot flatbreads, roll them up and lightly grill for a few more minutes.
Melt the butter and briefly sauté with grated tomato, slice the rolled kebabs, pour the sauce over them and serve alongside yogurt.
Important: After wrapping the lavash, turn it briefly on the grill to both warm it and lightly toast it, or the lavash may become tough. Caution: Pour the tomato sauce over the kebab while hot so the lavash doesn't get too soggy. Allergens: lavash is made from wheat flour and contains gluten; yogurt is a dairy product.
If you warm the lavash slightly before wrapping the kebab, it wraps more easily without cracking.
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