Kebab Wrap (Tray-Baked). Recipe ↓
■ INGREDIENTS:
• ground beef (80/20 preferred) – 1½ lb (700 g)
• onion – 1 small, very finely grated (liquid squeezed out)
• garlic – 4-5 cloves, minced
• red bell peppers – 2, finely chopped
• fresh parsley – ½ bunch, finely chopped
• chili flakes (Aleppo or red pepper flakes, optional) – 1 tbsp
• paprika – 1 tsp
• cumin – 1 tsp
• salt – 1 tsp
• black pepper – ½ tsp
• olive oil – 1-2 tbsp
• large red peppers (for roasting) – 3-4
• wraps (lavash or large tortillas) – 4-6
Tahini sauce:
• tahini – 3 tbsp
• Greek yogurt – 2 tbsp
• lemon juice – 1-2 tbsp
• garlic – 1 clove, grated
• salt – to taste
• water – to loosen
Onion salad:
• red onion – 1 large, thinly sliced
• tomato – 1, diced
• parsley – ½ bunch, chopped
• sumac – 1-2 tsp
• olive oil – 1 tbsp
• lemon juice – 1 tbsp
• salt – to taste
■ HOW TO COOK:
1. In a large bowl, combine ground beef, grated onion (squeezed), garlic, chopped red peppers, parsley, chili flakes, paprika, cumin, salt, and black pepper. Mix until fully combined.
2. Lightly oil a baking tray. Spread the meat mixture into an even layer (like a thick slab). Lightly score into portions if desired.
3. Place whole red peppers next to the meat and drizzle everything with olive oil.
4. Bake at 400°F (200°C) for 30-40 minutes until the meat is cooked through with slightly charred edges and the peppers are blistered.
5. Meanwhile, mix tahini, yogurt, lemon juice, garlic, and salt. Add a little water until smooth and pourable.
6. In another bowl, combine red onion, tomato, and parsley. Add sumac, olive oil, lemon juice, and salt. Toss well.
7. Remove kebab from the oven, let it rest for a few minutes, then slice into portions.
8. Warm the wraps in a dry pan over medium heat for 20-30 seconds per side until soft and flexible.
9. Assemble: place sliced kebab on the wrap, add roasted peppers, onion salad, and drizzle with tahini sauce.
10. Roll tightly into a wrap (fold sides in, then roll).
11. Place the wrap back on the pan and toast for 1-2 minutes until lightly crispy and golden.
■ INFO (approx.):
Prep: 20 min Cook: 40-50 min
Serves: 4-6
~600 kcal | 35 g protein | 35 g fat | 35 g carbs (per wrap)
#cooking #food #recipe
23 Comments
■ INGREDIENTS:
• ground beef (80/20 preferred) – 1½ lb (700 g)
• onion – 1 small, very finely grated (liquid squeezed out)
• garlic – 4-5 cloves, minced
• red bell peppers – 2, finely chopped
• fresh parsley – ½ bunch, finely chopped
• chili flakes (Aleppo or red pepper flakes, optional) – 1 tbsp
• paprika – 1 tsp
• cumin – 1 tsp
• salt – 1 tsp
• black pepper – ½ tsp
• olive oil – 1-2 tbsp
• large red peppers (for roasting) – 3-4
• wraps (lavash or large tortillas) – 4-6
Tahini sauce:
• tahini – 3 tbsp
• Greek yogurt – 2 tbsp
• lemon juice – 1-2 tbsp
• garlic – 1 clove, grated
• salt – to taste
• water – to loosen
Onion salad:
• red onion – 1 large, thinly sliced
• tomato – 1, diced
• parsley – ½ bunch, chopped
• sumac – 1-2 tsp
• olive oil – 1 tbsp
• lemon juice – 1 tbsp
• salt – to taste
■ HOW TO COOK:
1. In a large bowl, combine ground beef, grated onion (squeezed), garlic, chopped red peppers, parsley, chili flakes, paprika, cumin, salt, and black pepper. Mix until fully combined.
2. Lightly oil a baking tray. Spread the meat mixture into an even layer (like a thick slab). Lightly score into portions if desired.
3. Place whole red peppers next to the meat and drizzle everything with olive oil.
4. Bake at 400°F (200°C) for 30-40 minutes until the meat is cooked through with slightly charred edges and the peppers are blistered.
5. Meanwhile, mix tahini, yogurt, lemon juice, garlic, and salt. Add a little water until smooth and pourable.
6. In another bowl, combine red onion, tomato, and parsley. Add sumac, olive oil, lemon juice, and salt. Toss well.
7. Remove kebab from the oven, let it rest for a few minutes, then slice into portions.
8. Warm the wraps in a dry pan over medium heat for 20-30 seconds per side until soft and flexible.
9. Assemble: place sliced kebab on the wrap, add roasted peppers, onion salad, and drizzle with tahini sauce.
10. Roll tightly into a wrap (fold sides in, then roll).
11. Place the wrap back on the pan and toast for 1-2 minutes until lightly crispy and golden.
■ INFO (approx.):
Prep: 20 min Cook: 40-50 min
Serves: 4-6
~600 kcal | 35 g protein | 35 g fat | 35 g carbs (per wrap)
Looks good. Maybe after COVID and my fear of food goes away I'll give it a try
TALWI DAK TACOS MZYAN
Good luck keeping this up with the beatles playing over it.
The idea is really helpful I will definitely recommend this.
Gyro?
Good wrap to filling ratio!
and the rest?
Stop taking photos of my mom
Wanna make it better? Use original real lamb fat, cut it in a lot of pieces, and mix it with your groundbeef. And use a charcoal grill. Just trust me.
musel food. no one wants it no one likes it
Well, now im hungry
There’s no way raw onion will cook through….
Thanks for sharing the recipe. Would you call this Adana kebab?
This looks really similar to "Tekirdağ köfte" look it up
Sonunda batılılar fabrikasyon iğrenç dondurulmuş dönerler yerine orjinal tarifli sağlıklı kebapların daha güzel olduğunu keşfettiler
i like your videos
Stop. Eating. Food. On. Camera.
Una receta muy rica, rápida y fácil 😋 Gracias
Thank you for adding the actual recipe so many others don't. It's much appreciated.
This video is well made I will come back to watch it again.
Don't think we could ever get sick of this meal 🍽️
Tuck you end in jesus it aiint a taco