Turkish Wrapped Ground Meat Kebab

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A signature Istanbul dish of seasoned ground lamb molded onto skewers, grilled until smoky, then rolled in thin lavash bread and crowned with warm tomato and cool garlic-yogurt sauces. It's a hearty, restaurant-style kebab that's surprisingly doable on a backyard grill.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 32 gFat
• 13 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 7 gSugar
• 32 gProtein
• 720 mgSodium
• 610 mgPotassium
• 130 mgCalcium
• 3.6 mgIron
• 12 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the meat mixture

• 1 lb (450 g) ground lamb (or 50/50 lamb and beef)
• 1 small onion, finely grated
• 3 cloves garlic, minced
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt,plus more to taste

For the tomato sauce

• 2 tbsp unsalted butter
• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 1/4 tsp granulated sugar
• Pinch of salt

For the garlic-yogurt sauce

• 1 cup plain Greek yogurt
• 2 cloves garlic,finely grated
• 1 tbsp water
• 1/4 tsp kosher salt

For assembling and serving

• 2 large sheets thin lavash flatbread
• 1 tbsp melted butter,for brushing
• Grilled tomatoes and green peppers,for serving
• Ground sumac,for finishing (optional)

Directions

1. In a large bowl, combine the ground lamb, grated onion, minced garlic, parsley, paprika, cumin, red pepper flakes, and salt. Mix and knead by hand for 2-3 minutes until the mixture becomes tacky and holds together when pressed.
2. Divide the mixture into 4 equal portions. Wet your hands and mold each portion firmly around a flat metal skewer, pressing into a long, even sausage about 8 inches long and 1.5 inches thick.
3. Preheat a grill or cast-iron grill pan over medium-high heat. Cook the skewers, turning every couple of minutes, for 10-12 minutes total until deeply browned on all sides and cooked through to 160°F (71°C) internally.
4. While the meat grills, melt the butter in a small saucepan over medium heat. Stir in the tomato paste and cook 1-2 minutes until it darkens slightly. Add the crushed tomatoes, sugar, and salt; simmer gently for 6-7 minutes until thickened.
5. In a small bowl, whisk together the yogurt, grated garlic, water, and salt until smooth. Refrigerate until ready to serve.
6. Warm the lavash sheets on the grill or in a dry skillet for about 30 seconds per side, just until pliable. Cut each sheet in half lengthwise.
7. Slide the grilled meat off the skewers and place one log at the short edge of each lavash strip. Roll up tightly like a cigar, brush all over with melted butter, and transfer seam-side down to a small baking sheet.
8. Place the wrapped rolls under a hot broiler for 1-2 minutes, watching closely, until the lavash is lightly crisp and golden in spots.
9. Slice each roll into 1.5-inch pinwheels and arrange on a platter or individual plates. Spoon the warm tomato sauce generously over the top and finish with a drizzle of the cold yogurt sauce.
10. Serve immediately with grilled tomatoes and peppers on the side, and a light dusting of sumac if using.

Cook’s Notes

• Grating the onion on a fine microplane (rather than chopping) lets it melt into the meat so you get flavor without crunchy bits.
• If using wooden skewers, soak them in water for 30 minutes first to prevent flare-ups on the grill.
• Ground lamb delivers the most authentic Beyti flavor, but a 50/50 blend of lamb and beef keeps the richness in check for everyday cooking.
• The lavash must be very thin — thicker pita or naan won't roll tightly or crisp properly under the broiler.
• For an extra-luxe finish, spoon a little more melted butter over the pinwheels just before serving and dust lightly with Aleppo pepper.

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