Middle Eastern classic that tantalizes the taste buds with flavorful lamb, aromatic spices, and a touch of smokiness from the grill. This dish, wrapped in lavash or flatbread, is a celebration of the rich culinary heritage of the region.
Prep Time
15 MINS
Cook Time
15-20 MINS
Total Time
35 MINS (Without marinating time)
Servings
Makes 4 Beyti Kebabs
Main Ingredients
500g lamb, minced
1/4 cup Greek yogurt
2 tbsp RK oil
2 cloves garlic, minced
1 tsp RK Cumin Powder
1 tsp RK Coriander Powder
RK Salt and black pepper to taste
Lavash or flatbread
Finely chopped tomatoes, onions, and parsley for garnish
Directions
In a bowl, combine minced lamb with Greek yogurt, olive oil, minced garlic, ground cumin, ground coriander, salt, and black pepper. Let it marinate for at least 2 hours.
Preheat the grill or oven. Shape the marinated lamb into long, cylindrical kebabs.
Grill the kebabs until they are cooked to your liking, turning occasionally for even cooking.
Warm the lavash or flatbread.
Place a lamb kebab on each piece of bread.
Garnish with finely chopped tomatoes, onions, and parsley.
Roll the bread around the kebab to form a roll and it is ready to serve.
