This layered beef lavash kebab is one of those recipes that looks impressive but is actually very simple once you get stuck in. It’s all about thin layers, good seasoning and controlled heat. Cook it over charcoal if you can—that smoky flavour takes it to another level—but even in a pan, you’ll get something seriously tasty.
Serve it up with a squeeze of lemon, a bit of salad and a good sauce, and you’ve got a dish that’s guaranteed to get people talking.
What is this version of Lavash Kebab?
It’s not strictly traditional — more of a modern street food / social media twist on kebabs. In fact there are now many new versions including Mexican and Indian versions but this recipe sticks to its Turkish roots.
It’s essentially:
- Thin Lavash bread
- Raw minced meat spread thinly over each layer
- Stacked: lavash → meat → lavash → meat
- Then cut, skewered and cooked on a BBQ or pan
This layering method is what makes it go viral — when you cut it, you get those striped layers of bread and meat, and when cooked, the edges go crispy while the inside stays juicy.
Ingredients
Fresh ingredients are key to getting the best flavour from this lavash kebab recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.
See recipe card for quantities.
- Lavash bread
- Minced beef or lamb
- Onion
- Garlic
- Ground cumin
- Ground coriander
- Paprika
- Sumac
- Chilli flakes (or to taste)
- Salt
- Black pepper
- Parsley
- Olive oil
- Butter
- Pepper paste or tomato paste
- Salt
- Water
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: To make the basting sauce, melt the butter over a medium heat in a small pan. Stir in the salt and pepper or tomato paste. Slowly begin adding the water until the sauce is a thick but pourable consistency. Bring to a simmer. If you want the sauce to be thicker, cook it down some or just take off the heat and set aside.
- Step 2: Slice your lavash into equal sized squares. Set aside. You can fry or bake the lavash cuttings you don’t use to serve as a starter with hummus or another dip.
- Step 3: In a large bowl, combine all the meat ingredients. Mix well with your hands until well combined.
- Step 4: Lay one sheet of lavash on a clean surface. Spread a thin, even layer of the meat mixture over it, getting the meat right out to the edges.
- Step 5: Place another lavash on top and repeat the process until you have about four to five layers. Finish with a layer of lavash on top. Press down gently to compact everything slightly.
- Step 6: Place the stacked lavash on a plate to chill in the fridge for 30–60 minutes. This is optional but makes slicing easier. When ready to cook, remove the stacked lavash from the fridge and cut into strips about three to four centimetres wide. Take time to ensure each of the strip are the same width.
- Step 7: Turn the sliced strips sideways so you can see the layers, then thread onto four to five skewers.
- Step 8: Using a sharp knife, carefully slice between each of the skewers so that you are left with four to five individual kebabs.
- Step 9: Heat a layer of oil in a pan over a medium heat or build a medium-heat fire on your barbecue. Not too hot of the lavash will burn. Cook for about 10 to 12 minutes. Turn often for even cooking and baste generously with the basting sauce as you do.
- Step 10: The lavash kebabs are ready when the meat is cooked through and they are golden and crispy on the exterior.
Variations
You can have fun coming up with different variations. Here are a few to start with;
- Cheesy version: Add a thin sprinkle of grated cheese between layers.
- Chicken version: Use minced chicken with a bit of added oil or yogurt for moisture.
- Spicier version: Add fresh chopped chillies or extra chilli flakes.
- Rolled version: Instead of stacking, roll the lavash tightly and slice into rounds before cooking.
Usuful Equipment
- Mixing bowl
- Sharp knife
- Skewers
- BBQ or frying pan
- Tongs
Storage and Reheating
Fridge
Store cooked kebabs for up to 3 days.
Reheating
Best reheated in:
- Pan (medium heat)
- Oven (180°C for 8–10 minutes)
Avoid microwaving—they’ll go soft.
Top Tip
Spread the meat thinly—really thin.
Too much meat and:
- The layers won’t cook evenly
- The kebab won’t crisp up properly
Thin layers = crispy outside + juicy inside.
FAQ
Yes! You can. Assemble and chill up to 24 hours ahead. Slice just before cooking.
Yes. Beef and lamb are very popular. You can also use minced chicken or turkey. When doing so, I recommend adding a little yoghurt and/or oil to the meat for moisture. Chicken and turkey can become dry quickly.
Yes. Preheat your oven to 200°C/400°F. Cook for 15 to 20 minutes, turning halfway through.
The heat is too high. Cook over a medium heat and turn often.
Yes. For best results, freeze before cooking and defrost completely before cooking.
Looking for other recipes like this? Try these:
Pairing
You will love lavash kebab with any of these!
Have you tried this beef lavash kebab recipe?
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Yield: 4 to 6
Beef Lavash Kebabs
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 6 sheets lavash bread, cut into squares
- FOR THE MEAT MIXTURE
- 800g minced lamb (or beef – 15–20% fat is ideal)
- 1 medium onion, very finely grated (squeeze out excess water)
- 4 cloves garlic, minced
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 2 tsp paprika
- 1 tsp sumac
- 1 tsp chilli flakes (or to taste)
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp chopped parsley
- 1 tbsp olive oil
- FOR THE BASTING SAUCE
- 3 tbsp butter
- 2 tbsp pepper paste or tomato paste
- ½ tsp salt
- 70ml water
Instructions
- To make the basting sauce, melt the butter over a medium heat in a small pan. Stir in the salt and pepper or tomato paste. Slowly begin adding the water until the sauce is a thick but pourable consistency. Bring to a simmer. If you want the sauce to be thicker, cook it down some or just take off the heat and set aside.
- In a large bowl, combine all the meat ingredients. Mix well with your hands until well combined.
- Lay one sheet of lavash on a clean surface. Spread a thin, even layer of the meat mixture over it, getting the meat right out to the edges.
- Place another lavash on top and repeat the process until you have about four to five layers. Finish with a layer of lavash on top.
- Press down gently to compact everything slightly.
- Place the stacked lavash on a plate to chill in the fridge for 30–60 minutes. This will help firm everything up, make slicing easier and keep the layers together when cooking. If you’re short of time you can skip the fridge but it really does make things easier.
- When ready to cook, remove the stacked lavash from the fridge and cut into strips about three to four centimetres wide. Take time to ensure each of the strip are the same width.
- Turn the sliced strips sideways so you can see the layers, then thread onto four to five skewers. Using a sharp knife, carefully slice between each of the skewers so that you are left with four to five individual kebabs.
- TO COOK ON THE BBQ: Build a medium-heat fire. Not too hot of the lavash will burn. Cook for about 10 to 12 minutes. Turn often for even cooking and baste generously with the basting sauce as you do until the meat is cooked through and the edges are crispy and golden.
- PAN METHOD: This is essentially the same as the barbecue method. Fry the kebabs over a medium heat in a little oil. Turn regularly for even cooking and baste with the basting sauce. Your kebabs are ready when the meat is cooked through and the edges are crispy and golden.
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Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 688Total Fat: 33gSaturated Fat: 13gUnsaturated Fat: 20gCholesterol: 133mgSodium: 1205mgCarbohydrates: 52gFiber: 4gSugar: 3gProtein: 45g
