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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Beef Marinade
Vegetables & Skewer Add-ins (choose or combine)
Wrap & Sauces
For Cooking
Method
Beef Marinade
- 1
Prepare and Marinate
Pat the beef cubes dry with paper towels. In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 1 tbs soy sauce, 2 tsp minced garlic, 1 tsp cumin, 1 tsp paprika, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Add the beef cubes and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, 30 minutes will still add flavor.
Vegetables & Skewering
- 2
Prep Vegetables
While the beef marinates, cut bell peppers into 1-inch pieces, halve large cherry tomatoes if desired, slice zucchini into 1/2-inch half-moons and cut red onion into 1-inch pieces. Keep pieces similar in size to the beef cubes so they cook evenly.
- 3
Assemble Skewers
Thread marinated beef and vegetables onto skewers, alternating beef with vegetables. Leave about 1/2 inch space between pieces so heat circulates. For 1 lb beef and the listed vegetables you should get about 4 skewers depending on length. Lightly brush assembled skewers with a little vegetable oil to prevent sticking.
Grilling
- 4
- 5
Cook Kabobs
Place skewers on the hot grill or pan. Cook 8–10 minutes, turning every 2–3 minutes to get even char and cook through. Aim for medium-rare to medium depending on preference — internal temperature about 135–145°F (57–63°C). Vegetables should be tender-crisp with some char. If pieces are cooking unevenly, remove vegetables earlier and continue cooking meat until done.
- 6
Rest
Transfer cooked skewers to a plate and tent loosely with foil. Let rest 5 minutes so juices redistribute. Slide beef and vegetables off skewers into a shallow bowl or plate for assembling wraps.
Sauce & Wrap Assembly
- 7
Make Tahini-Yogurt Sauce
In a small bowl combine 1/2 cup Greek yogurt, 1 tbs tahini, 1 tsp olive oil, 1 tsp lemon juice and 1/4 tsp garlic powder. Whisk until smooth. Taste and add salt to taste (start with 1/4 tsp). If you prefer a thinner sauce, whisk in 1–2 tbs water until desired consistency.
- 8
Warm Pitas
Warm pitas briefly on the grill or in a dry skillet, about 20–30 seconds per side, until pliable and slightly charred. Wrap in a clean towel to keep warm.
- 9
Assemble Wraps
Open each warmed pita and spread about 2–3 tbs of the tahini-yogurt sauce inside. Layer in a handful (about 1/2 cup) of shredded lettuce or mixed greens, 1/4 cup sliced cucumber, a portion of the grilled beef and vegetables (about half of the cooked beef per pita if making two wraps), and 1 tbs pickled peppers if using. Sprinkle with chopped parsley for freshness. Drizzle additional sauce on top if desired, fold or roll the pita to enclose the filling.
- 10
Serve
Cut each wrap in half on the bias and serve immediately with extra sauce on the side. Leftover beef keeps refrigerated for 2–3 days and is great in salads or reheated for another wrap.