Quick Cook – Lamb Sarma Beyti

I first whipped up ‘Lamb Sarma Beyti’ during the Altons BBQ World Masked Griller competition on Instagram. The theme was ‘Turkish,’ and time was tight. After some research, I found this dish that’s not only quick but perfect for the BBQ. Here’s how you can make this mouth-watering lamb kebab wrapped in filo pastry with a delicious sauce.

Prep Time 1 hr

Cook Time 1 hr

Rest Time 10 mins

Total Time 2 hrs 10 mins

Cooking Method: Baking, Grilling

Cuisine: Middle Eastern BBQ

Courses: Dinner

Difficulty: Intermediate

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 15

Calories: Approximately 500 per serving

Best Season: Summer

For the Lamb Kebabs:

1 Kg Lamb mince (20% Fat)
80 Grams Shawarma seasoning (Angus & Oink)

For the Wrap:

1 Box Pre-made filo pastry sheets
100 Grams Butter (Melted)

For the Sauce:

2 Tbsp Butter
1 Tbsp Mild red pepper paste or tomato paste
80 Ml Water (Just boiled)
380 Grams Passata
1 Tsp Salt

For the Yogurt:

350 Ml Greek yogurt
1 Clove Garlic (Finely chopped)
0.5 Tsp Salt

Garnish:

1 Handful Fresh parsley (Finely chopped)

Instructions

1
Step 1: Prep the Lamb Kebabs
- Mix and Marinate: Combine 1 kg lamb mince with 80 g Shawarma seasoning. Mix well, cover, and refrigerate overnight.
- Skewer Preparation: The next day, prepare your flat skewers.
2
Step 2: Cooking the Meat
- BBQ Setup: Establish a nice bed of coals in your BBQ. Today, we're using a Kamado Joe – Joe Jnr.
- Grill the Kebabs: Place the skewers over the coals, rotating every few minutes until the internal temperature reaches 71°C. Remove and keep safe.
3
Step 3: Wrapping in Filo Pastry
- Prepare the Pastry: Brush melted butter on filo pastry sheets.
- Wrap the Kebabs: Remove lamb from the skewers and place along one edge of a filo sheet, then roll tightly. Repeat for all skewers.
- Cut and Bake: Cut each wrap diagonally into 1.5 cm intervals, place on a baking sheet, brush with more melted butter, and bake until the pastry browns. If your BBQ doesn’t close, use an indoor oven at 200°C.
4
Step 4: Making the Sauce
- Combine Ingredients: In a pan, melt 2 tbsp butter, add 1 tbsp red pepper paste, 80 ml boiling water, 380 g passata, 1 tsp salt, and a pinch of sugar.
- Simmer: Mix thoroughly and simmer for 5 minutes.
5
Step 5: Plating Up
- Yogurt Sauce: In a bowl, mix 1 clove finely chopped garlic with 0.5 tsp salt and 350 ml Greek yogurt.
- Assemble the Dish: Place a dollop of yogurt in the centre of the plate, arrange the lamb kebabs around it, and pour the sauce on top.
- Garnish: Sprinkle chopped parsley over the dish.

Keywords: Lamb Sarma Beyti, Turkish BBQ, Lamb Kebab Recipe, Quick BBQ Recipes, Lamb Skewers, Filo Pastry Wrap

Read it online: https://www.smokeandsear.world/BBQ-recipes/quick-cook-lamb-sarma-beyti/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.