Beyti Wrap Kebab Recipe (Beyti Sarma Kebap)

Directions

In a large bowl, combine the ground lamb, finely chopped onion, minced garlic, parsley, paprika, cumin, salt, and pepper. Mix well until all ingredients are thoroughly combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.

Preheat your grill to medium-high heat. Divide the meat mixture into 8 equal portions. With wet hands, mold each portion around a skewer, forming it into a long, flat shape about 1 inch thick. Make sure the meat is securely attached to the skewers.

Grill the kebabs for about 4-5 minutes on each side, or until cooked through and nicely charred. Be careful not to overcook them to keep the kebabs juicy. Remove from the grill and set aside.

Lay out the lavash or flatbreads on a flat surface. Place one grilled kebab on each bread and roll up tightly. Arrange the rolled kebabs in a large baking dish.

Preheat your oven to 375 degrees F (190 degrees C). In a small saucepan, melt the butter over medium heat. Stir in the tomato paste and cook for 2-3 minutes. Add the water and simmer for another 5 minutes, stirring occasionally. Pour the tomato sauce over the rolled kebabs in the baking dish.

Bake in the preheated oven for about 10-15 minutes, or until the bread is crispy and the sauce is bubbling. Remove from the oven and let cool for a few minutes.

Serve hot, garnished with yogurt and chopped parsley, accompanied by grilled vegetables.