Grilled Steak Kabob Wrap Recipe

Prepare the marinade

In a medium bowl, whisk together 3 tbs olive oil, soy sauce, red wine vinegar, lemon juice, minced garlic, brown sugar or honey, smoked paprika, ground cumin, kosher salt, and black pepper until combined.

Marinate the steak

Place sliced steak in a shallow dish or resealable bag. Pour marinade over the steak, massaging so all pieces are coated. Refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor). Remove meat from fridge 20 minutes before grilling to come toward room temperature.

Preheat grill

Preheat an outdoor grill or indoor grill pan to medium-high heat (about 425-450°F / 220-230°C). If using skewers, oil the grates lightly.

Thread meat onto skewers (if using)

If you plan to kebab the steak, thread the marinated steak slices onto metal or soaked wooden skewers, leaving small gaps for even cooking. Alternatively, you can cook slices directly on the grill.

Grill the steak

Grill skewered steak or slices 2-4 minutes per side for medium-rare to medium, depending on thickness. Turn once to get good grill marks. Internal temperature target: 130-135°F for medium-rare, 140°F for medium. Do not overcook. Transfer to a plate and tent with foil; let rest 5-7 minutes, then slice into bite-sized pieces if not already.

Prepare vegetables

Cut red and yellow bell peppers into 1-inch pieces, cut red onion into wedges, slice zucchini into 1/2-inch rounds, and keep cherry tomatoes whole. Toss the vegetables in a bowl with 2 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to coat.

Thread vegetables onto skewers

Alternate pieces of bell pepper, onion, zucchini, and cherry tomatoes on skewers leaving a little space between pieces for even cooking. If using wooden skewers, ensure they were soaked at least 30 minutes to prevent burning.

Grill vegetables

Place vegetable skewers on the preheated grill or grill pan. Cook 8-10 minutes, turning every 2-3 minutes, until slightly charred and tender. Remove and set aside. If desired, you can grill vegetables alongside steak but place vegetables on cooler parts of the grill so both finish close in time.

Warm the pita

Lightly warm pita breads on the grill or in a dry skillet for 30-60 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel.

Prepare fillings

If using shredded lettuce, cucumber slices, pickled jalapeños, and crumbled feta, have them ready in small bowls. Chop rested steak into bite-sized pieces if not already on skewers. Remove vegetables from skewers if preferred.

Dress the pita

Spread about 3 tbs (approx. 3/4 cup total divided among 4 pitas) tzatziki or garlic yogurt sauce onto each warm pita. If you want spicy, add a 1/2 tsp harissa or spicy sauce per pita.

Layer fillings and steak

Divide shredded lettuce (about 1/2 cup per pita), cucumber slices, and grilled vegetable pieces evenly among the 4 pitas. Place approximately 4 oz (1/4 lb) cooked steak per pita on top of the vegetables. Sprinkle with crumbled feta and chopped parsley.

Finish and serve

Squeeze lemon wedge over each wrap to taste. Fold or roll the pita to enclose fillings. Serve immediately while warm.

To make ahead: marinate steak up to 4 hours and pre-cut vegetables the day before. Keep sauces chilled and assemble just before serving. For gluten-free option, use a gluten-free flatbread or lettuce wrap. Adjust spice level with more or less harissa. Estimated serving per person: 1 wrap.