Grilled Steak Kabob Wrap * Recipe

Prepare marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs red wine vinegar, 1 tbs lemon juice, minced garlic, brown sugar or honey, cumin, smoked paprika, crushed red pepper, 3/4 tsp salt and 1/2 tsp black pepper until combined.

Marinate steak

Trim excess fat from the steak and slice across the grain into 1-inch strips about 2–3 inches long (these will thread on skewers). Place the strips in a resealable bag or shallow dish, pour in the marinade, massaging to coat. Refrigerate at least 30 minutes and up to 4 hours (longer will increase flavor but don't exceed 8 hours).

Preheat grill

If using a grill, preheat to medium-high (about 400–450°F / 200–230°C). For stovetop, heat a grill pan or heavy skillet over medium-high heat and lightly oil.

Thread steak on skewers

Thread marinated steak strips onto skewers, leaving a little space between pieces so heat circulates. Discard remaining marinade.

Grill steak kabobs

Brush skewers lightly with the extra 1 tsp olive oil. Grill the steak kabobs 3–4 minutes per side for medium-rare to medium (total 6–8 minutes), turning once. For well done, grill 9–10 minutes, turning every 2–3 minutes. Internal temp target: 130–135°F for medium-rare, 140–145°F for medium. Transfer to a plate and let rest 5 minutes.

Prep vegetables

Cut peppers into 1-inch pieces, onion into wedges, zucchini into 1/2-inch rounds, halve mushrooms and leave cherry tomatoes whole. Toss all chosen vegetables in 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper.

Skewer or grill veg

Thread vegetables onto reserved skewers (alternating colors and textures) leaving space between pieces. Grill on the same preheated grill or grill pan for 2–4 minutes per side until tender-crisp and slightly charred. If cooking short-stem veg like tomatoes, add them in the last 2 minutes so they don't burst excessively.

Combine with steak (optional)

You can grill veg on separate skewers or intersperse with steak skewers. If cooked separately, remove and keep warm while steak rests. Chop larger pieces if needed so they fit comfortably in the pita.

Warm bread

Warm pita breads for 30–60 seconds per side on the grill or in a dry skillet until pliable and lightly charred in spots.

Assemble wraps

Open each warmed pita and spread about 2–3 tbs tzatziki or garlic yogurt sauce inside. Add a layer of shredded lettuce (about 1/2 cup per pita), then remove steak pieces from skewers and place on top (about half the cooked steak per wrap). Add grilled vegetables (about 1/4–1/2 cup), sprinkle crumbled feta (1 tbs) and chopped parsley or cilantro (1 tbs). Drizzle optional hot sauce or harissa to taste and squeeze a lemon wedge over each wrap.

Serve

Fold or roll the pita around the fillings, secure with a piece of foil if desired, and serve immediately while warm. Provide extra sauce and lemon wedges on the side.

If using wooden skewers, remember to soak them 30 minutes before threading to prevent burning. Brush finished skewers lightly with oil or a squeeze of lemon for extra gloss and flavor before resting and assembling into wraps.