Beef Kabab Wrap Recipe

Prep and slice beef

Trim excess fat from the beef and slice across the grain into 1/4-inch thick strips about 2–3 inches long. Pat dry with paper towels.

Make marinade

In a medium bowl whisk together 1/2 cup yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic (3 cloves), 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, 1/2 tsp black pepper and 1 tsp salt until smooth.

Marinate beef

Add the beef strips to the marinade and toss to coat completely. Cover and refrigerate at least 30 minutes, ideally 2–4 hours. If short on time, marinate 30 minutes; for best flavor marinate up to 8 hours but no more than overnight.

While the beef is marinating, make the sauce: combine 1/2 cup yogurt, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir until smooth and refrigerate until assembly.

Prepare vegetables: core and dice the tomato; thinly slice the red onion into half-moons; peel (if desired) and thinly slice the cucumber; chop the romaine into bite-size ribbons; finely chop the parsley; crumble the feta if using. Keep refrigerated until ready to assemble.

Optional quick pickle for onion: combine sliced red onion with 2 tablespoons lemon juice and a pinch of salt in a small bowl and let sit for 10 minutes to mellow sharpness.

Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon neutral oil. When shimmering, add the marinated beef strips in a single layer working in batches to avoid crowding. Cook without moving for 1–2 minutes to develop color, then stir or flip and cook another 1–2 minutes until browned and cooked through (about 3–4 minutes total for thin strips). Remove to a plate and keep warm. Repeat with remaining beef.

If you prefer kebab-style, thread beef onto skewers and grill over medium-high heat 2–3 minutes per side until charred and cooked through.

Warm flatbreads: heat a large dry skillet over medium and warm each flatbread 20–30 seconds per side until pliable. Optionally spread a little butter on the skillet and toast both sides for a minute for extra flavor.

To assemble each wrap: spread about 2 tablespoons of the yogurt sauce down the center of a warmed flatbread. Top with 1/2 cup romaine ribbons, a quarter of the cooked beef (about 4 oz), some diced tomato (about 1/4 of the tomato), cucumber slices, a few pickled red onion slices, a tablespoon of chopped parsley and a tablespoon of crumbled feta if using.

Fold the sides of the flatbread over the filling and roll tightly from the bottom to make a wrap. If desired, place seam-side down in a hot skillet for 1 minute to seal and crisp outer edge.

Slice each wrap in half on a diagonal and serve immediately with any extra sauce on the side.