Crispy Kebab Wraps (No Grill Needed)
Directions
- 1Preheat oven to 425°F (220°C).
- 2In a large bowl, combine ground beef, onion, red pepper, parsley, salt, pepper, crushed red pepper, paprika, and cumin.
- 3Mix thoroughly until fully combined and slightly sticky.
- 4Lay out lavash or tortillas.
- 5Spread a thin, even layer of the meat mixture across each.
- 6Roll tightly into logs.
- 7Slice into 1.5–2 inch (4–5 cm) pieces.
- 8Thread onto 12-inch (30 cm) skewers.
- 9Place skewers on a parchment-lined tray.
- 10Bake for 10–15 minutes until the bottom gets crispy.
- 11Flip skewers.
- 12Bake for 5–10 minutes more.
- 13Broil on HIGH for 2–3 minutes until edges are deeply browned.
- 14While the kebabs cook, mix yogurt, garlic (powder or fresh), a pinch of salt, and lemon juice.
- 15Let the garlic yogurt sit for 10–15 minutes to mellow.
- 16Spread yogurt on a plate.
- 17Arrange hot kebabs on top.
- 18Finish with fresh lemon juice and parsley.
Ingredients
- 2 lb ground beef
- 1 large onion, finely diced
- 1 red bell pepper, finely diced
- 0.5 cup fresh parsley, chopped
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp crushed red pepper
- 1 tbsp paprika
- 0.25 tsp cumin
- 4 –6 large lavash or tortillas
- 1 –2 cups plain yogurt
- 1 –2 tsp garlic powder
- 0.5 –1 clove fresh garlic per cup yogurt, finely minced
- 1 Pinch salt
- 1 –2 tsp fresh lemon juice
- Fresh lemon juice
- Extra parsley
Equipment
large bowllavash or tortillasskewersparchment-lined trayoven
Tips
- Tortillas = easier, lavash = more traditional
- Don’t overdo garlic — balance is key
- Broiling at the end makes this next level
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