If you’ve been seeing Beef Beyti all over TikTok and Instagram, it’s time to make it at home. This Beef Beyti recipe combines juicy, perfectly seasoned beef mince wrapped in soft tortillas, sliced into pinwheels and baked until golden before being brushed with melted butter. Served over creamy Greek yoghurt with a rich tomato sauce.
Recipe Information
- Prep Time: 20 minutes
- Marinating Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Serves: 3-4
- Makes: 7 skewers
Ingredients for Beef Beyti
For the Beef Kebab
- 400g beef mince
- 1 red chilli, finely chopped
- 1 green chilli, finely chopped
- 1½ red onions, very finely chopped, with the excess moisture squeezed out
- Handful of fresh coriander, finely chopped
- 8 garlic cloves, minced
- 2 tsp dried parsley
- 2 tsp turmeric powder
- 2 tsp Bodrum chicken seasoning
- 2 tsp cumin powder
- 2 tsp smoked paprika
- 1 tsp chilli flakes
- 1½ tsp salt
- 7 large flour tortillas
- Melted butter, for brushing
For the Tomato Sauce
- Olive oil
- 3 garlic cloves, finely chopped
- 1 x 400g tin chopped tomatoes
- 2 tsp smoked paprika
- Salt and black pepper, to taste
- 200ml water
To Serve
- Thick Greek yoghurt
- Dried parsley
How to Make Beef Beyti
1. Prepare the Beef Mixture
- Add the beef mince to a large mixing bowl.
- Add the red chilli, green chilli, finely chopped onion, coriander and garlic.
- Sprinkle in the dried parsley, turmeric, bodrum chicken seasoning, cumin, smoked paprika, chilli flakes and salt.
- Using your hands, thoroughly mix everything together until evenly combined.
- Cover and marinate in the fridge for 30 minutes.
2. Make the Tomato Sauce
- Heat a drizzle of olive oil in a saucepan over a medium heat.
- Add the chopped garlic and gently sauté until fragrant.
- Stir in the chopped tomatoes.
- Season with salt and black pepper.
- Add the smoked paprika and stir well.
- Simmer for around 10 minutes.
- Pour in the 200ml water and continue cooking for another few minutes.
- Remove from the heat and allow the sauce to cool for 15 minutes.
- Blend until completely smooth using either an immersion blender or a standard blender.
2. Assemble the Beef Beyti
- Lay a tortilla flat on your work surface.
- Spread half of the beef mixture evenly across the tortilla, pressing it all the way to the edges so there are no gaps.
- Starting from one side, tightly roll the tortilla into a long log.
- Using a sharp knife, slice into even pinwheel pieces, approximately 2-3cm thick.
- Thread 5-6 pinwheels onto each skewer by pushing the skewer through the centre of each piece. I used 6 pieces per skewer.
- Repeat until you have 7 skewers.
3. Bake
- Line a baking tray with baking parchment.
- Arrange the skewers on the tray, leaving a little space between each one.
- No oil is needed.
- Bake until the beef is cooked through and nicely browned.This will take about 20-25 minutes at 180 degrees.
- Carefully flip the skewers halfway through cooking so they colour evenly.
- During the final few minutes, generously brush the skewers with melted butter.
- Return to the oven until beautifully golden.
5. Plate Like a Restaurant
- Using the back of a spoon, spread two generous swooshes of thick Greek yoghurt across each plate to create long streaks.
- Place two skewers on top of the yoghurt.
- Spoon a little extra yoghurt over sections of the skewers.
- Generously spoon the warm tomato sauce over the yoghurt and kebabs.
- Finish with a sprinkle of dried parsley.
- Serve immediately while hot.
Tips for the Best Beef Beyti
- Squeeze as much moisture as possible from the onions to help the kebabs hold their shape.
- Spread the mince in an even layer for consistent cooking.
- Roll the tortillas tightly to stop the pinwheels from opening during baking.
- Brushing with melted butter at the end gives the kebabs a rich flavour and beautiful golden finish.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Assemble the skewers up to 24 hours in advance, cover tightly with clingfilm and refrigerate until ready to bake.
Can I freeze Beef Beyti?
Yes. Freeze the uncooked assembled skewers for up to 3 months. Defrost overnight in the fridge before cooking.
Can I use lamb instead of beef?
Yes! Lamb mince makes a delicious traditional alternative and works perfectly in this recipe.
Can I cook Beef Beyti in the air fryer?
Yes. Cook the skewers in a preheated air fryer until the beef is fully cooked, turning halfway through and brushing with butter during the final few minutes.
What yoghurt is best for Beef Beyti?
A thick Greek yoghurt or Turkish-style yoghurt works best as it creates the classic creamy base for the kebabs and tomato sauce.
More Recipes You’ll Love
If you enjoyed this Beef Beyti recipe, be sure to try my:
Viral Beef Beyti Recipe (Easy Turkish Beef Kebab)
If you've been seeing Beef Beyti all over TikTok and Instagram, it's time to make it at home. This Beef Beyti recipe combines juicy, perfectly seasoned beef mince wrapped in soft tortillas, sliced into pinwheels and baked until golden before being brushed with melted butter. Served over creamy Greek yoghurt with a rich smoky tomato sauce.
Ingredients
For the Beef Kebab
- 400 g beef mince
- 1 red chilli finely chopped
- 1 green chilli finely chopped
- 1½ red onions very finely chopped, with the excess moisture squeezed out
- Handful of fresh coriander finely chopped
- 8 garlic cloves minced
- 2 tsp dried parsley
- 2 tsp turmeric powder
- 2 tsp Bodrum chicken seasoning
- 2 tsp cumin powder
- 2 tsp smoked paprika
- 1 tsp chilli flakes
- 1½ tsp salt
- 7 large flour tortillas
- Melted butter for brushing
For the Tomato Sauce
- Olive oil
- 3 garlic cloves finely chopped
- 1 x 400g tin chopped tomatoes
- 2 tsp smoked paprika
- Salt and black pepper to taste
- 200 ml water
To Serve
- Thick Greek yoghurt
- Dried parsley
Instructions
Prepare the Beef Mixture
- Add the beef mince to a large mixing bowl.
- Add the red chilli, green chilli, finely chopped onion, coriander and garlic.
- Sprinkle in the dried parsley, turmeric, bodrum chicken seasoning, cumin, smoked paprika, chilli flakes and salt.
- Using your hands, thoroughly mix everything together until evenly combined.
- Cover and marinate in the fridge for 30 minutes.
Make the Tomato Sauce
- Heat a drizzle of olive oil in a saucepan over a medium heat.
- Add the chopped garlic and gently sauté until fragrant.
- Stir in the chopped tomatoes.
- Season with salt and black pepper.
- Add the smoked paprika and stir well.
- Simmer for around 10 minutes.
- Pour in the 200ml water and continue cooking for another few minutes.
- Remove from the heat and allow the sauce to cool for 15 minutes.
- Blend until completely smooth using either an immersion blender or a standard blender.
Assemble the Beef Beyti
- Lay a tortilla flat on your work surface.
- Spread half of the beef mixture evenly across the tortilla, pressing it all the way to the edges so there are no gaps.
- Starting from one side, tightly roll the tortilla into a long log.
- Using a sharp knife, slice into even pinwheel pieces, approximately 2-3cm thick.
- Thread 5-6 pinwheels onto each skewer by pushing the skewer through the centre of each piece. I used 6 pieces per skewer.
- Repeat until you have 7 skewers.
Bake
- Line a baking tray with baking parchment.
- Arrange the skewers on the tray, leaving a little space between each one.
- No oil is needed.
- Bake until the beef is cooked through and nicely browned.This will take about 20-25 minutes at 180 degrees.
- Carefully flip the skewers halfway through cooking so they colour evenly.
- During the final few minutes, generously brush the skewers with melted butter.
- Return to the oven until beautifully golden.
Plate Like a Restaurant
- Using the back of a spoon, spread two generous swooshes of thick Greek yoghurt across each plate to create long streaks.
- Place two skewers on top of the yoghurt.
- Spoon a little extra yoghurt over sections of the skewers.
- Generously spoon the warm tomato sauce over the yoghurt and kebabs.
- Finish with a sprinkle of dried parsley.
- Serve immediately while hot.
Video
Notes
TOP TIPS
- Squeeze as much moisture as possible from the onions to help the kebabs hold their shape.
- Spread the mince in an even layer for consistent cooking.
- Roll the tortillas tightly to stop the pinwheels from opening during baking.
- Brushing with melted butter at the end gives the kebabs a rich flavour and beautiful golden finish.
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