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Lamb Beyti Recipe

Name: Nazar Turkish Kitchen + Bars LAMB BEYTI Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Turkish
Ingredients: 1 lb ground lamb (20% fat); 0.25 lb ground beef (optional, lean); 0.5 cup onion, finely grated and drained; 4 cloves garlic, minced; 0.25 cup fresh flat-leaf parsley, finely chopped; 2 tbsp pine nuts (optional, lightly toasted); 2 tbsp fine breadcrumbs; 1 each egg, beaten; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet paprika; 0.5 tsp ground allspice; 0.5 tsp ground black pepper; 1 tsp salt; 2 tbsp olive oil (for brushing / frying); 6 each metal or soaked wooden skewers; 1 cup plain Greek yogurt; 1 clove garlic, grated or minced; 1 tbsp lemon juice; 0.25 tsp salt; 1 tsp olive oil; 2 tbsp butter; 2 tbsp tomato paste; 0.5 cup water or stock; 0.5 tsp paprika (sweet or smoked); 0.25 tsp red pepper flakes (optional); 0.25 tsp salt; 1 cup long-grain rice (e.g., basmati), rinsed; 1.5 cups water; 0.25 tsp salt

Inspired by Nazar Turkish Kitchen + Bar

Time1h

Serves3

A skewer of minced meat seasoned with our blend of spices, with garlic & parsley with rice & salad

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Ingredients

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Lamb Beyti Kebabs

1 lb ground lamb (20% fat)

1/4 lb ground beef (optional, lean)

1/2 cup onion, finely grated and drained

4 cloves Garlic, minced

1/4 cup fresh flat-leaf parsley, finely chopped

2 tbsp pine nuts (optional, lightly toasted)

2 tbsp fine breadcrumbs

1 each egg, beaten

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp sweet paprika

1/2 tsp ground allspice

1/2 tsp ground black pepper

1 tsp Celtic sea salt

2 tbsp olive oil (for brushing / frying)

6 each metal or soaked wooden skewers

Garlic-Yogurt Sauce

1 cup plain Greek yogurt

1 clove garlic, grated or minced

1 tbsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1 tsp olive oil

Tomato-Butter Sauce (for plating)

2 tbsp Butter

2 tbsp tomato paste

1/2 cup water or stock

1/2 tsp paprika (sweet or smoked)

1/4 tsp red pepper flakes (optional)

1/4 tsp Celtic sea salt

Rice

1 cup long-grain rice (e.g., basmati), rinsed

1 1/2 cups water

1/4 tsp Celtic sea salt

1 tsp butter or olive oil

Salad (simple garnish)

1 each tomato, diced

1/2 each cucumber, diced

1/4 each Red onion, thinly sliced

2 tbsp Fresh parsley, chopped

1 tbsp olive oil

1 tbsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

To Serve

2 tbsp chopped parsley

1 each sumac or lemon wedges (optional)

Method

Lamb Beyti Kebabs

Prepare the meat mixture

In a large bowl combine ground lamb and ground beef (if using). Add the grated onion (squeeze out excess liquid), minced garlic, chopped parsley, toasted pine nuts, breadcrumbs and beaten egg. Sprinkle cumin, coriander, paprika, allspice, black pepper and 1 teaspoon salt over the mixture. Mix gently but thoroughly with your hands until evenly combined and tacky, about 1–2 minutes. Refrigerate 15–20 minutes to let the flavors meld and firm up slightly (helps shaping).

Shape onto skewers

Divide the meat into 6 equal portions (~3 oz each). With wet hands, take one portion and form it around a skewer into a long sausage shape about 5–6 inches (12–15 cm). Press firmly so meat adheres to skewer without gaps. Repeat with remaining portions.

Cook the kebabs

Preheat a grill, grill pan, or heavy skillet to medium-high. Brush kebabs lightly with olive oil. Grill or pan-sear skewers 3–4 minutes per side, turning gently, until nicely browned and internal temperature reaches 160°F (71°C). If using an oven, place skewers on a baking sheet and roast at 400°F (200°C) for 12–15 minutes, turning once.

Garlic-Yogurt Sauce

While kebabs rest, whisk together Greek yogurt, grated/minced garlic, lemon juice, 1/4 tsp salt and 1 tsp olive oil in a small bowl. Taste and adjust seasoning. Refrigerate until ready to serve.

Tomato-Butter Sauce (for plating)

In a small saucepan, melt butter over low heat. Stir in tomato paste and cook 1 minute to remove raw edge. Add water or stock a little at a time, whisking to create a smooth sauce. Stir in paprika, red pepper flakes (if using) and 1/4 tsp salt. Simmer on low 2–3 minutes until glossy. Keep warm.

Rice

Rinse rice under cold water until water runs clear. In a small saucepan bring 1.5 cups water to a boil with 1/4 tsp salt and 1 tsp butter or oil. Add rice, stir once, cover and reduce heat to low. Cook 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with fork.

Salad (garnish)

Combine diced tomato, diced cucumber, sliced red onion and chopped parsley in a bowl. Toss with 1 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt and a pinch of black pepper. Adjust seasoning to taste.

Assembly & Serve

Place a scoop of rice on each plate. Lay a lamb beyti skewer across the rice (or slide meat off skewer onto rice). Spoon a thin layer of garlic-yogurt across the meat, then drizzle warm tomato-butter sauce over the top. Add a portion of the salad to the side. Garnish with chopped parsley and serve with sumac or lemon wedges. Serve immediately.