Garlicky lamb and beef kebab rolled in lavash and sliced, served with tomato sauce, sizzling butter and yogurt. A high-protein Turkish kebab-house classic.
Ingredients
Instructions
- 1
Mince the garlic very finely. Knead the ground lamb and beef with the garlic, red pepper flakes, black pepper and most of the salt for 5 minutes until sticky; chill for 20 minutes.
- 2
Divide into 4 portions and, with wet hands, shape into logs 25-30 cm long (or thread onto flat skewers).
- 3
Grill the kebabs on a hot grill or cast-iron grill pan over medium-high heat, turning, for 12-15 minutes.
- 4
Cut each lavash in half; roll one kebab tightly in each piece and slice into 3 cm rounds.
- 5
Melt half the butter in a pan and cook the tomato paste for 1 minute; add the grated tomato, water and remaining salt and simmer 5 minutes until thickened.
- 6
Arrange the slices on plates and spoon the tomato sauce over them. Heat the remaining butter until foaming, pour it on top and serve with the yogurt on the side.
Nutrition
Per serving
| Calories | 699 kcal |
|---|---|
| Protein | 38 g |
| Carbs | 35 g |
| Fat | 46 g |
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