Beyti Recipe

Prepare onion

Place the finely grated or processed onion in a cheesecloth or clean kitchen towel and squeeze out excess moisture. Removing liquid prevents the mixture from becoming too loose and helps the kebabs hold together.

Mix meat mixture

In a large bowl combine the ground meat, squeezed grated onion, minced garlic (3 cloves), chopped parsley and mint, breadcrumbs, and egg. Add salt, black pepper, cumin, paprika, and chili flakes. Using your hands, mix gently but thoroughly until evenly combined — about 1–2 minutes. Overmixing can make the kebabs dense; mix until homogeneous.

Chill

Cover the bowl and refrigerate the mixture for 30 minutes. Chilling firms the fat and helps the mixture bind to skewers better.

Form kebabs

Divide the mixture into 8 equal portions (about 2 oz / 55 g each). With slightly wet hands, press each portion around a skewer into an elongated sausage shape about 5–6 inches long and 1 inch thick. Smooth the surface so it adheres well to the skewer.

Preheat grill or pan

Prepare a charcoal grill for medium-high heat (about 450°F / 230°C) or heat a grill pan over medium-high heat. If using wooden skewers, ensure they were soaked for at least 30 minutes to prevent burning. Lightly brush the kebabs with olive oil to prevent sticking.

Grill

Cook the skewered kebabs over direct heat for 3–4 minutes per side, rotating to develop even char and cook through. Total grilling time will be about 10–12 minutes depending on thickness and whether you use chicken or lamb. Chicken should reach 165°F (74°C) internal temperature; lamb is safe at 160°F (71°C) but can be cooked slightly less if preferred. Optionally, after initial sear move to indirect heat to finish without charring too much.

Rest

Remove kebabs from the grill and let rest for 3–5 minutes so juices redistribute.

While kebabs chill or grill, make the garlic-yogurt sauce. In a small bowl combine Greek yogurt, minced garlic (2 cloves), lemon juice, olive oil, salt, and black pepper. Stir until smooth. Taste and adjust seasoning. Chill until ready to serve.

Warm flatbread

Heat a large skillet or griddle over medium heat. Melt 1 tablespoon of butter and briefly warm each flatbread 30–45 seconds per side until pliable and slightly toasted. Keep covered in a towel to stay warm.

Butter and finish kebabs

Melt remaining 1 tablespoon butter and brush lightly over the grilled kebabs or directly on the warmed bread for a glossy finish. Sprinkle kebabs with sumac or Aleppo pepper and chopped parsley.

Assemble Beyti

Place a warmed flatbread on a plate, spread 1–2 tablespoons of garlic-yogurt sauce lengthwise, lay one or two kebabs on top, add a few slices of tomato, squeeze a little lemon juice, and sprinkle more parsley. Roll the flatbread around the kebabs tightly (or fold) and serve immediately with extra yogurt sauce and lemon wedges on the side.