Grilled Beef Kabob Wrap Recipe
Marinated beef, with choice of vegetables & sauces in a pita bread.
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Ingredients
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Marinated Beef
Vegetables (choose or use all)
Wrap & Sauces
Garnish / Optional Add-ins
Method
Marinated Beef
- 1
Prepare the marinade
In a medium bowl combine 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp lemon juice, 1 tsp red wine vinegar, minced garlic (3 cloves), paprika, cumin, oregano, 1 tsp black pepper, 1 tsp kosher salt and red pepper flakes (if using). Whisk until emulsified.
- 2
Marinate the beef
Place the thinly sliced beef in a shallow dish or zip-top bag. Pour the marinade over the beef, tossing to coat evenly. Press out excess air and refrigerate for at least 30 minutes, ideally 2–4 hours (up to overnight) for best flavor.
- 3
Preheat grill or grill pan
About 15 minutes before cooking, remove beef from refrigerator to come closer to room temperature. Preheat a grill or heavy grill pan over medium-high heat and lightly oil the grates or pan.
- 4
Skewer and cook (if using skewers)
If using skewers, thread beef strips onto skewers, leaving small gaps for even cooking. Grill 2–3 minutes per side for medium-rare to medium (internal temp about 135–145°F / 57–63°C), depending on thickness. If not using skewers, lay strips on the hot grill/pan in a single layer and cook 1.5–3 minutes per side until desired doneness. Remove from heat and let rest 5 minutes, then slice crosswise into bite-sized pieces if needed.
Vegetables
- 5
Prepare vegetables
Cut bell peppers, onion, and zucchini into 1-inch pieces or 1/2-inch slices as listed. Keep cherry tomatoes whole.
- 6
Season and either skewer or roast
Toss the prepared vegetables in 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper to coat. Thread onto separate skewers (alternating colors and onion) or spread on a rimmed baking sheet in a single layer.
- 7
Cook vegetables
If grilling, place vegetables on the grill; cook 3–4 minutes per side until charred at edges and tender. If roasting, preheat oven to 450°F (230°C) and roast 12–15 minutes, turning once, until tender and lightly charred. For cherry tomatoes, add for the last 3–4 minutes so they soften but do not burst excessively.
Sauce & Assembly
- 8
Make the yogurt-tahini sauce
In a small bowl combine 1 cup plain Greek yogurt, 2 tbsp tahini, 1 tbsp lemon juice, 1 minced garlic clove, 2 tbsp chopped fresh parsley, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust salt or lemon. If you want heat, stir in up to 2 tsp hot sauce or harissa.
- 9
Warm the pita
Warm pitas for 30–60 seconds on the grill or in a dry skillet until pliable and lightly toasted. Keep warm wrapped in a clean towel.
- 10
Assemble wraps
Open each warm pita or lay flatbread on a work surface. Spread about 2–3 tbsp of the yogurt-tahini sauce down the center of each. Layer 3–4 oz (about 90–115 g) cooked beef per wrap, then add a portion of grilled vegetables (about 1/4–1/2 cup), a few cherry tomatoes, and optional add-ins such as sliced cucumber, crumbled feta, pickles and mint. Drizzle a little extra sauce or hot sauce if desired.
- 11