Hungry Man
Senior Member
Turkish Beyti Kebab
View: https://youtu.be/kQodNflJALQ
Ingredients:
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
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