Grilled Meats
Beyti kebab
Turkey
Beyti kebab, minced lamb wrapped in lavash and sauced with tomato and yoghurt, is a named restaurant invention with a documented origin and is not a swap on any carried kebab.
Original eatfuls sticker artwork
What it is
A closer look at Beyti kebab.
Beyti kebab, minced lamb wrapped in lavash and sauced with tomato and yoghurt, is a named restaurant invention with a documented origin and is not a swap on any carried kebab.
What to look for
Know it when you find it.
Look for Beyti kebab: minced lamb is wrapped in lavash, sliced, and served with tomato sauce and yoghurt.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Beyti kebab.
Turkey
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Adana, Turkey
Adana Kebab
Adana Kebabı
A long, hand-minced lamb skewer blended with red pepper flakes and salt, grilled over charcoal until charred on the outside and juicy within. Named after the city of Adana in southern Turkey, it is one of the most iconic kebabs in Turkish cuisine and is traditionally served with grilled tomatoes, peppers, onion salad, and lavash flatbread.
The Gambia
Afra Grilled Meat
Afra
Small pieces of lamb, goat, or beef grilled over charcoal with onion, chilli, and pepper, often folded into bread with mustard.
Anguilla
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North Macedonia
Ajdučka Pleskavica
Ајдучка плескавица
A flat minced-meat patty stuffed with smoked ham, cheese and hot peppers, grilled until the filling runs.
Lima, Bolivia
Anticuchos
Grilled skewers of marinated beef heart, a street food with pre-Columbian roots adapted during colonial times.
Angola
Angolan Piri-Piri Chicken
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Chicken split and grilled over coals under a fierce marinade of piri-piri, garlic, lemon and palm oil.
Italy
Arrosticini
Abruzzese skewered lamb or mutton.
Buenos Aires, Argentina
Asado
Argentina's national barbecue: a social ritual of grilling beef ribs, sausages, offal, and other cuts over wood or charcoal. The asador seasons only with salt and serves with chimichurri and salsa criolla.