Ingredients

• 800 g ground lamb
• 1 piece onion
• 4 clove garlic
• 1 bunch fresh parsley
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 4 piece thin lavash bread
• 300 ml plain yogurt
• 50 g butter
• 1 tbsp tomato paste

Instructions

1. Prepare the meat mixture

   Finely chop the onion, garlic, and parsley until very small. Combine ground lamb with chopped vegetables, cumin, paprika, red pepper flakes, salt, and black pepper in a large bowl. Mix thoroughly by hand for 3-4 minutes until the mixture becomes slightly sticky and well combined. The mixture should hold together when pressed. Do not overmix or the meat will become tough.

2. Shape the kebab logs

   Divide the meat mixture into 4 equal portions. With wet hands, shape each portion into a log about 20cm long and 3cm thick. Place the logs on a plate and refrigerate for 30 minutes to firm up. The logs should hold their shape and feel firm to touch. Do not skip the chilling time or the meat will fall apart during wrapping.

3. Wrap in lavash

   Place each meat log at one edge of a lavash bread sheet. Roll the lavash tightly around the meat, tucking in the sides as you roll to create a neat cylinder. The lavash should wrap completely around with slight overlap. Secure the seam by pressing gently. Do not wrap too tightly or the lavash may tear during grilling.

4. Prepare the grill

   Preheat your grill or grill pan to medium-high heat for 5 minutes. Lightly oil the grill grates to prevent sticking. The surface should be hot enough that water droplets sizzle immediately. Test with a small piece of bread - it should brown in 30 seconds. Do not use too high heat or the outside will burn before the inside cooks.

5. Grill the beyti

   Place the wrapped kebabs on the grill seam-side down. Cook for 4-5 minutes until the bottom is golden and slightly crispy. Turn carefully and grill for another 4-5 minutes on each side, rotating to cook all surfaces evenly. The lavash should be golden brown and the meat should feel firm when pressed. Do not turn too frequently or the wrapping may unwrap.

6. Make yogurt sauce

   While kebabs rest, whisk the yogurt until smooth. Season with a pinch of salt. In a small pan, melt butter over low heat for 2-3 minutes, then stir in tomato paste and cook for 1 minute until fragrant. The butter should be golden and aromatic. Do not let the butter brown or burn as it will taste bitter.

7. Slice and serve

   Let kebabs rest for 3 minutes after grilling. Using a sharp knife, slice each kebab diagonally into 3-4 pieces, about 4cm thick. Arrange on serving plates, drizzle with yogurt sauce and the spiced butter mixture. Serve immediately while hot. Do not slice too thin or the filling may fall out.

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