Lamb Beyti Kebab

Lamb Beyti Kebab is a traditional Turkish Kebab made with seasoned ground lamb wrapped in a yufka or filo pastry.

Same as Lamb Shish Kebab, Cokertme Kebabi, and Shish Tawook (Turkish Chicken Kebab), it is one of the easiest and most delicious kebabs you can make at home. 

Jump to:

• What is Beyti Kebab?
• Where does Beyti Kebab Come From?
• Why This Recipe Works?
• Ingredients and Substitutes
• Step-by-Step Instructions
• Top Tips From the Chef
• What to Serve with Beyti Kebab?
• Recipe FAQs
• Related Recipes
• Lamb Beyti Kebab

Turkey has many different varieties of juicy and scrumptious kebab dishes and Lamb Beyti Kebab is definitely one of the most popular ones.

You can find them on almost every restaurant's menu around the country, usually served with some Bulgur Pilavi (Turkish Bulgur Rice Pilaf) on the side.

With this simple recipe, you can make your own version of this delicious Turkish kebab dish and serve it to your family and friends.

What is Beyti Kebab?

Beyti Kebab is a type of Turkish kebab that is made with ground lamb that is seasoned with spices, herbs, and onions.

The meat is then wrapped around a skewer and grilled until it is cooked to perfection.

Once the meat is cooked, it is removed from the skewer and wrapped in a yufka, lavash, or pita bread along with some vegetables and a yogurt sauce.

The dish is typically served with a side of roasted vegetables and a salad. Beyti Kebab is known for its juicy and flavorful meat, and it is a popular dish in Turkish cuisine.

Where does Beyti Kebab Come From?

Beyti Kebab is a type of kebab that originated in Turkey, specifically in the city of Istanbul.

It was created by a famous Istanbul restaurant owner called " Beyti Guler" in the 1960s.

The dish was named after the chef, and it quickly became a favorite among locals and tourists alike.

This delicious Beyti Kebab is now popular all over the country with the same name as this restaurateur. 

Why This Recipe Works?

• Lamb Beyti is very easy to prepare and just as delicious as the ones you can have in your local Turkish restaurant. 

• You can prepare the kofte mixture a couple of days in advance, it tastes even better when rested!

• Beyti Kebab is one of the best and most satisfying kebab dishes that any kebab lover should try.

Ingredients and Substitutes

• Lamb mince - The main ingredient for kofte is minced lamb and its fat content is as important as the quality of the meat. Ideally, it should have %20 fat for soft and delicious koftes. Using lean minced meat will make them dry and tough. You can also use beef or chicken mince. However, you might need to add some extra fat to your mixture to achieve a juicy&soft Koftas.

• Garlic - It is another great flavoring for kofte dishes and is absolutely essential. You can turn it into a paste with a mortar and pestle or grate it with a Microplane. You can substitute the fresh garlic with the garlic powder.

• Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it online from Amazon.

• Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops or online from Amazon.

• Filo Pastry - Filo is a very thin unleavened dough used for making pastries such as baklava and borek in Turkish cooking. You can substitute with 2 pieces of Turkish yufka sheets.

• Yogurt - Both thick strained Turkish yogurt or Greek yogurt can be used for this recipe.

Step-by-Step Instructions

This is a very simple, straightforward recipe and to achieve the best results, you need to follow a few simple steps:

Prepare the Lamb Kofte

Preheat the oven to 200° C (390° F).

Place the mince, grated onion, garlic, salt, paprika, cumin, and freshly ground black pepper in a medium-sized mixing bowl. 

Mix everything until it’s thoroughly combined. 

Divide the mixture into four equal parts and then shape them into flat long sausages.

Line a large baking sheet with baking paper and then place the lamb koftes on.

Bake the koftes for 10 to 12 minutes and then let them cool down for a few minutes.

Drop the oven temperature to 180° C (360° F) before proceeding to build the kebabs.

Build the Beyti Kebab 

Mix the olive oil with soda water in a small bowl. Line one large sheet tray with silicon paper.

Lay one sheet of filo on a clean work surface and then drizzle 1-1 ½ tablespoon of the sauce, spread it evenly using a brush.

Lay another sheet of filo on top and then drizzle some more sauce, and spread it evenly. Repeat the same steps until you have three sheets of filo.

Place a piece of kofte on the short side of the filo sheets and then start rolling them tightly into a log shape.

Cut the log diagonally into eight equal pieces and then place them on your paper-lined tray.

Repeat the same steps with the remaining filo sheets and koftes.

Brush the pastries with melted butter to help them brown nicely.

Bake them for 20 minutes or until the pastries are golden brown.

Prepare the tomato sauce while the kebabs are baking.

Prepare the Tomato Sauce

Put a small saucepan over medium heat and then melt the butter.

Add tomato paste, pepper paste, salt, paprika, and water, and then stir until all are dissolved. 

You may need to add more water if the sauce is too thick as the consistency of the tomato & pepper paste varies depending on the brand.

Serve the Beyti Kebab

Place the yogurt in the middle of the plate and arrange the baked lamb rolls around it.

Drizzle some of the hot tomato sauce over the yogurt and kebabs and then garnish the plate with roasted peppers and tomato slices.

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Top Tips From the Chef

• The main ingredient for kofte is minced lamb and its fat content is as important as the quality of the meat. Ideally, it should have %20 fat for soft and delicious koftes.

• Keep the filo pastries covered with a dump cloth to avoid them drying out.

• Make your Beyti Kebab even more exciting by topping it up with some grated Kasar cheese and grilling it for a few minutes before serving.

• You can prepare the kofte mixture up to 3 days in advance. It tastes even better as it develops flavor overnight.

What to Serve with Beyti Kebab?

This authentic kebab dish is perfect to serve with a refreshing salad such as Greek Cucumber Salad, Rocket Salad with Parmesan, and Gavurdagi Salatasi (Tomato and Walnut Salad).
Or why not try it with some Saksuka (Turkish Vegetable Meze), Mediterranean Green Beans (Zeytinyagli Taze Fasulye), or Mucver - Crispy Zucchini Fritters on the side?

Recipe FAQs

Related Recipes

For more scrumptious traditional Turkish Recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Lamb Beyti Kebab as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!

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