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Beyti Kebab

Adana Kebabs grilled over smouldering embers then wrapped in Lavash bread, topped with a rich and tangy tomato sauce and served with a garlicky yogurt sauce.
This dish is finished with foaming butter!
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Course Kebab, Main Course
Cuisine Turkish
Servings 2


  • 1 Charcoal BBQ (you can cook on gas too or if all else fails under the grill)


  • 1 kg lamb or beef mince, 80:20 meat to fat blend (ask your Desi butcher for kebab mince, if they don't understand the 80:20 blend you can use beef mince too DO NOT WASH the mince)
  • 15 g salt, 1.5% of meat
  • 1 whole red pepper, finely diced
  • 4 tbsp urfa pepper
  • 4 tbsp sumac
  • 2 tbsp cumin powder
  • 1 cup parsley leaves
  • lavash bread (or tortilla wraps)

Tomato sauce

  • 1 medium onion, diced
  • 1 tsbp olive oil
  • 500 ml passata
  • salt and pepper, to taste

Garlic yogurt sauce

  • 250 g Greek yogurt
  • 1 clove garlic, finely minced
  • 1 tsp lemon juice
  • salt and pepper, to taste


Loading the skewers

Grilling the Kebabs

Sauces & assembly

Keyword beyti kebab, chicken kebab, Mangal, Turkish BBQ, Turkish food