Kebab Wrap (Tray-Baked)

Name: Kebab Wrap (Tray-Baked)
Cook time: 50 min
Total time: 50 min
Ingredients: 0.3 lb Ground Beef, 80/20 preferred; 0.2 small Onion, very finely grated, liquid squeezed out; 0.9 clove of Garlic, minced; 0.4 Red Bell Pepper, finely chopped; 0.1 bunch of Parsley, finely chopped; 0.2 tbsp Chili Flakes, Aleppo or red pepper flakes, optional; 0.2 tsp Paprika; 0.2 tsp Cumin; 0.2 tsp Salt; 0.1 tsp Pepper (Black); 0.3 tbsp Olive Oil; 3/4 large Red Pepper, for roasting; 1 Wraps, lavash or large tortillas; 0.6 tbsp Tahini; 0.4 tbsp Greek Yogurt; 0.3 tbsp Lemon Juice; 0.2 clove of Garlic, grated; Some Salt, to taste; Some Water, to loosen; 0.2 large Red Onion, thinly sliced; 0.2 Tomato, diced; 0.1 bunch of Parsley, chopped; 0.3 tsp Sumac; 0.2 tbsp Olive Oil; 0.2 tbsp Lemon Juice; Some Salt, to taste

This tray-baked kebab wrap turns a seasoned ground beef mixture into a juicy, sliceable sheet of kebab with blistered red peppers, then layers it into warm wraps with a bright tomato-onion salad and a creamy tahini-yogurt sauce. It’s a hands-off way to make kebab at home, with all the charred, savory flavor and none of the skewers.

This tray-baked kebab wrap turns a seasoned ground beef mixture into a juicy, sliceable sheet of kebab with blistered red peppers,... Show more

By Alex Cook Joy ·
Wrap Variation of Kofta Kebab

Health Grade

A- · Excellent

Time

50 min

Price

1,91 €

Calories

801 kcal

nutritious

high protein

low sugar

middle eastern

Method

Preheat the oven

Heat the oven to 200° C (400° F). Lightly grease a rimmed baking tray with Olive Oil so the kebab releases easily after baking.

Prep the vegetables

Peel and very finely grate the Onion, then gather it in your hands or a clean towel and squeeze out as much liquid as you can; this keeps the meat mixture from turning watery. Mince the Garlic. Finely chop the Red Bell Pepper. Finely chop the Parsley. Leave the whole Red Pepper intact for roasting. Thinly slice the Red Onion, dice the Tomato, and set those salad vegetables aside separately.

Mix the kebab

In a large bowl, combine the Ground Beef, the squeezed grated onion, minced garlic, chopped red bell pepper, chopped parsley, Chili Flakes if using, Paprika, Cumin, Salt, and Black Pepper. Mix with your hands or a sturdy spoon for 1-2 minutes, until the seasonings are evenly distributed and the meat looks slightly sticky and cohesive rather than loose and crumbly.

Shape and tray up

Press the meat mixture onto the prepared tray in an even thick rectangle or slab, smoothing the top so it cooks evenly. If you like, lightly score the surface into wrap-sized portions without cutting all the way through. Place the whole red pepper beside the meat and drizzle a little more olive oil over both the kebab and the pepper.

Bake the kebab

Slide the tray into the hot oven and bake for 30-40 minutes, until the beef is fully cooked, the edges are browned with a little char, and the pepper is blistered and softened. If the pepper finishes first, you can remove it early and leave the meat to keep browning.

Whisk the sauce

While the kebab bakes, stir together Tahini, Greek Yogurt, Lemon Juice, grated garlic, and salt in a bowl. Whisk in Water a splash at a time until the sauce is smooth, creamy, and loose enough to drizzle.

Toss the salad

In a separate bowl, combine the sliced red onion, diced tomato, and chopped parsley. Add Sumac, olive oil, lemon juice, and salt, then toss until everything is evenly coated and brightened.

Rest and slice

Take the tray out of the oven and let the meat rest for 5 minutes so the juices settle. Peel the roasted pepper if you like, remove the stem and seeds, and cut it into strips or bite-size pieces. Slice or separate the kebab along your score marks into portions that will fit neatly inside the wraps.

Warm and roll wraps

Heat a dry skillet or frying pan over medium heat. Warm the Wraps one at a time for 20-30 seconds per side, just until soft and pliable. Lay each wrap flat, add a portion of kebab, some roasted pepper, a spoonful of the onion-tomato salad, and a drizzle of tahini sauce. Fold in the sides, roll tightly, then place the wrap seam-side down back in the dry pan and toast for 1-2 minutes, turning as needed, until lightly crisp and golden. Serve warm.