Ingredients:
For the Kebab:
500g (1 lb) ground lamb or beef
1 small-sized onion, finely grated
2 cloves garlic, minced
Cumin-5g
Smoked paprika-5g
Cinnamon-5g
Black pepper-5g
Salt-2.5g
Fresh parsley, finely chopped-30g
Fresh mint, finely chopped-15g
For the Wraps:
4 large lavash or tortilla wraps
For the Yogurt Sauce:
1 cup plain yogurt-240g
1 clove garlic, minced
Pinch of salt
For the Tomato Sauce:
Olive oil-30g
2 medium tomatoes, grated or blended
Red pepper paste or tomato paste-5g
Salt and pepper, to taste
For the Butter Sauce:
Butter-30g
Red pepper flakes or paprika-5g
For Garnish:
Chopped parsley
Slices of tomato, cucumber, and onion
Instructions:
1. Prepare the Tea-Infused Kebab Mixture:
In a large mixing bowl, combine the ground meat, black tea seasoning, grated onion, garlic, cumin, paprika, cinnamon, black pepper, salt, parsley, and mint. Knead the mixture well until all ingredients are fully incorporated. Cover and let it rest in the fridge for at least 30 minutes to allow the flavors to meld.
2. Shape and Cook the Kebabs:
Divide the meat mixture into 8 equal portions and shape each into long sausage-like logs. Preheat a grill or grill pan over medium heat. Cook the kebabs for 8-10 minutes, turning occasionally, until they are browned and cooked through.
3. Prepare the Wraps:
Lightly warm the lavash or tortilla wraps. Place one kebab on each wrap and roll it tightly. Cut each rolled wrap into bite-sized pieces (about 3-4 cm in length).
4. Make the Sauces:
Yogurt Sauce: Mix the yogurt with minced garlic and salt. Set aside. Tomato Sauce: Heat olive oil in a pan. Add the grated tomatoes and red pepper paste. Cook until thickened. Season with salt and pepper. Butter Sauce: Melt the butter in a small pan and stir in the red pepper flakes or paprika.
5. Assemble the Beyti Kebab:
Arrange the cut wrap pieces in a circular pattern on a serving plate. Spoon the yogurt sauce into the center of the plate, and drizzle the tomato sauce over the wraps. Finish with the butter sauce for a vibrant touch.
6. Garnish and Serve:
Sprinkle chopped parsley over the dish and serve with slices of fresh tomatoes, cucumbers, and onions on the side. Optionally, add a lemon wedge for extra freshness.