Beyti Kebab

Beyti-style kebabs - seasoned mince logs rolled in flatbread and baked until the wrap goes crisp and the meat stays juicy inside. Alongside: a buttery chilli-yoghurt rice spiked with Trinidad scorpion sauce, and a cooling garlic-lime dip that's the escape route when the heat gets away from you. The scorpion sauce is fierce, so build it up slowly - the dip is always there to pull it back.

For the kebabs

• 500 g minced lamb or beef
• 1 large onion — grated on the finest side of the grater
• 6 garlic cloves, crushed
• 2 tbsp tomato purée
• ¾ tsp salt
• ½ tsp paprika
• ½ tsp cumin
• ½ tsp black pepper
• 4 large flatbreads or wraps
• 2 tbsp olive or sunflower oil
• Butter — for dotting on top, before baking and again on the flip

For the chilli-yoghurt rice

• 250 g microwave basmati rice pouch
• 50 g butter — plus a knob of cold butter if needed
• ½ chicken stock jelly pot
• 4 tbsp hot water
• A few spoons Greek yoghurt — from the 200 g below
• 1 lime, juiced — from the 2 limes below
• 2 tsp Trinidad scorpion sauce — start at half

For the garlic-lime dip

• 200 g Greek yoghurt — a few spoons go into the rice
• 2 garlic cloves, crushed
• 2 limes, juiced — shared with the rice
• 1 tsp salt

Method

1. Season the meat. Heat the oven to 200°C. Mix the mince with the finely grated onion, crushed garlic, tomato purée, salt, paprika, cumin and black pepper until evenly combined. Divide into 4 and form each portion into a log.

2. Wrap. Slit each log lengthways so the heat gets into the middle. Roll each one in a flatbread and brush thinly all over with the oil. Sit them seam-side down on a tray and dot the tops with butter.

3. Foil, then crisp. Cover the tray with foil and bake for 20 minutes. Flip the logs, dot with butter again, then uncover for the last 8–10 minutes to crisp the wraps. Check the thickest log hits 70–75°C, or that the cut faces show no pink.

4. Make the dip. Mix the 200 g Greek yoghurt with the crushed garlic, 1 tsp salt and a squeeze of lime. Loosen with a tablespoon of water so it's spoonable. Leave it to sit while everything else cooks so the garlic mellows.

5. Mix the stock. Dissolve ½ chicken stock jelly pot in 4 tbsp hot water - it should taste strong and savoury but not eye-watering.

6. Start the rice. Melt the 50 g butter in a pan, tip in the basmati and break up the clumps. Add the stock and stir over medium heat until absorbed and steaming.

7. Finish off the heat. Take the pan off the heat. Stir in a few spoons of the Greek yoghurt, the rest of the lime juice and the Trinidad scorpion sauce - residual heat only, or it'll curdle on the hob. Add a knob of cold butter if it looks grainy.

8. Serve. Slice the kebabs into thick rounds, pile the rice alongside, and put the dip on the side.