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    Cooking Gorgeous » All Recipes » Main Dishes

    Lamb Beyti Kebab

    Published: Feb 20, 2022 · Modified: Jun 17, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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. 

    beyti kebab served with yoghurt and grilled chilies
    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.

    Lamb sarma beyti kebab

    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.

    lamb beyti kebab dish

    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

    Labelled picture of ingredients for beyti kebab
    • 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. 

    kofte ingredients are placed in a bowl

    Mix everything until it’s thoroughly combined. 

    Ingredients are mixed well until all 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.

    kofte mixture is shaped into long sausages

    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.

    koftas are cooked for 12 minutes

    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.

    a piece of kofte is placed on filo pastry

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

    kofte is tightly rolled with yufka into a log

    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.

    the rolled yufka is cut it into 8

    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.

    the kofte pieces are placed on a tray

    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.

    Tomato sauce for beyti kebab

    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.

    serve beyti kebab with yoghurt and tomato sauce

    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

    How many calories does Beyti Kebab have?

    One portion of the homemade Beyti Kebab dish has 840 kcal, still a healthier option than the ones from the restaurants!

    Is Beyti Kebab difficult to make?

    Beyti Kebab is not a difficult dish to make, but it does require some time and effort to prepare.
    The key is to make sure that the ground meat is well-seasoned and cooked to the right level of doneness.

    How do I store leftovers of Beyti Kebab?

    If you have leftovers of Beyti Kebab (without the sauce and yogurt), you can store them in an airtight container in the refrigerator for up to 3-4 days.
    Before storing, make sure the leftovers have cooled down to room temperature, then cover the container tightly and place it in the fridge.

    Related Recipes

    For more scrumptious traditional Turkish Recipes why not try:

    • Muhammara - Acuka (Red Pepper Dip)
    • Sulu Kofte - Turkish Meatball Soup
    • Lahana Sarmasi - Turkish Cabbage Rolls
    • Imam Bayildi (Turkish Stuffed Eggplant)

    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!

    beyti kebab futured picture

    Lamb Beyti Kebab

    Ayla Clulee
    It is very easy to make your own delicious juicy lamb Beyti Kebab at home with this simple recipe.
    5 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Turkish
    Servings 4 portions
    Calories 840 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Sharp knife
    • 1 large baking sheet
    • 1 Pastry brush
    • 1 Measuring cups

    Ingredients
     
     

    For the Lamb Kofte

    • 750 g lamb mince (minimum of % 20 fat content)
    • 1 large onion (grated)
    • 2 cloves garlic (minced)
    • 1 teaspoon salt
    • ½ teaspoon paprika
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon cumin

    For Building the Beyti

    • 500 g filo pastry or yufka sheets
    • 2 tablespoon good quality olive oil (mixed with ¼ cup soda water)
    • 1 tablespoon melted butter (for brushing)

    For the Tomato Sauce

    • 2 tablespoon butter (70 grams)
    • 1 tablespoon tomato paste
    • ½ tablespoon pepper paste
    • ⅓ teaspoon paprika
    • ¼ teaspoon salt
    • ½ cup water
    • 300 g thick strained yoghurt

    Instructions
     

    Making the Kofte Mix

    • 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 together until it’s thoroughly combined. 
    • Divide the mixture into four equal parts and shape them into flat long sausages.
    • Line a large baking sheet with baking paper and place the lamb koftes on.
    • Bake the koftes for 10 to 12 minutes and let them cool down for a few minutes.
    • Drop the oven temperature to 180° C (360° F) and proceed to build the kebabs.

    Building 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 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 start rolling them tightly into a log shape.
    • Cut the log diagonally into eight equal pieces and 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.

    Preparing the Tomato Sauce

    • Put a small saucepan over medium heat and melt the butter.
    • Add tomato paste, pepper paste, salt, paprika, and water and 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.

    Serving 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.
    • Garnish the plate with roasted peppers and tomato slices.

    Video

    Notes

    • 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.

    Nutrition

    Calories: 840kcalCarbohydrates: 36gProtein: 38gFat: 60gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 155mgSodium: 1231mgPotassium: 699mgFiber: 2gSugar: 6gVitamin A: 277IUVitamin C: 6mgCalcium: 154mgIron: 5mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Danny

      February 25, 2022 at 3:59 pm

      5 stars
      My favourite kebab! Good to know I can easily make it at home. Thank you for the recipe.

      Reply
    2. Aisha

      March 30, 2022 at 12:19 pm

      5 stars
      This was awesome, it turned out so well.

      Reply
      • Ayla Clulee

        March 31, 2022 at 4:08 am

        Thank you Aisha!

        Reply
    3. Julian

      March 30, 2022 at 12:20 pm

      5 stars
      Thank you for this delicious recipe. This will be on our menu often.

      Reply
    4. Gino

      April 01, 2022 at 3:20 pm

      5 stars
      Fantastic recipe, The whole family loved it!

      Reply
    5. Sonia

      April 02, 2022 at 5:11 am

      5 stars
      My mouth really watered to see this recipe. I'll try it myself tomorrow.

      Reply
    6. Sylvia

      April 04, 2022 at 5:31 am

      5 stars
      This was awesome. So nice to follow recipe as written, and have it turn out so well. That’s the hallmark of a well written recipe.

      Reply
    7. Tricia

      April 08, 2022 at 4:23 am

      5 stars
      So easy and very delicious - my kind of dinner!

      Reply
    8. Michelle

      April 09, 2022 at 2:32 pm

      5 stars
      We moved to a rural area recently and I have been craving kebabs. This recipe hit the spot and tasted better than takeout!

      Reply
    9. Wilma

      April 11, 2022 at 5:05 am

      5 stars
      Wonderful flavours. Delicious and so simple to make. I’ll definitely be able to make the same recipe for for my family at the next opportunity!

      Reply
    10. Tanya

      April 14, 2022 at 4:29 am

      5 stars
      So tasty & easy to make. Everyone loved it. I made them with tortilla wraps, didn’t look as nice but tasted amazing ! Thank you!

      Reply
    11. Bernie

      April 20, 2022 at 5:17 am

      5 stars
      I made the kebabs with the beef. Easy and nice. 8 yo liked them too. I also made some meatballs using the same recipe. This one is a keeper for us.

      Reply
    12. Luke

      April 24, 2022 at 5:22 am

      5 stars
      This was very tasty, and had excellent instructions. So easy and very delicious - my kind of dinner! Thank you!

      Reply

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    Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

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