In a bowl combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, cumin, coriander, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. If using chicken, add 1 tbs Greek yogurt to tenderize. Add the cubed protein, toss to coat thoroughly, cover and refrigerate 30 minutes to 2 hours (at least 30 minutes for flavor).

Assemble on skewers

If using wooden skewers, soak them for 30 minutes before use. Thread marinated protein pieces onto skewers, leaving a little space between pieces for even cooking. For smaller grills or pans you can leave them as single small skewers or make 2 pieces per skewer so you end up with enough portions for 4 wraps.

Cook the kabobs

Preheat grill or a heavy skillet to medium-high heat and brush grates/pan with olive oil. Grill or sear skewers 3–4 minutes per side for chicken (until internal temp 165°F/74°C) or 3–5 minutes per side for beef/lamb (to desired doneness, 130–140°F for medium-rare to medium). Remove from heat and let rest 5 minutes, then slide meat off skewers and chop into bite-size pieces if desired for easier wrapping.

Shirazi Salad

Prep the vegetables: peel (optional) and halve the English cucumber lengthwise, scoop seeds if watery, and dice into 1/4" pieces. Halve the grape tomatoes. In a bowl combine cucumber, tomatoes, pickled red onion, chopped parsley and mint.

Dress the salad: whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Pour over the vegetable-herb mix, toss gently to combine. Taste and adjust seasoning. Keep refrigerated until assembly.

Toum Aioli (Emulsion Method)

Make a quick toum

In a food processor or using an immersion blender in a tall jar, add peeled garlic cloves and 1 tsp salt. Pulse to finely mince the garlic. Add 2 tbs lemon juice and pulse briefly. With the motor running, drizzle in the neutral oil very slowly in a thin stream so the mixture emulsifies into a thick, pale sauce. If using, add 2 tbs extra-virgin olive oil near the end for flavor. If the emulsion threatens to break or is too thick, add 1–2 tbs ice water while blending to stabilize. Taste and adjust lemon or salt. Yield should be approximately 3/4 cup.

Wrap Assembly

Warm the lavash briefly: heat on a dry skillet 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 5–7 minutes so they are pliable.

Lay one warmed lavash flat. Spread about 1 1/2 tablespoons of toum aioli lengthwise down the center (adjust to taste).

Place about 1 cup shredded lettuce over the aioli, then arrange 3–4 oz of the cooked kabob meat (chopped off the skewers) down the center. Spoon roughly 1/2 cup shirazi salad on top of the meat. Sprinkle about 2 tablespoons crumbled feta if using, and finish with a squeeze of lemon wedge.

Fold the bottom edge up over filling, then fold the sides in and roll tightly to enclose (classic wrap). If desired, brush lightly with olive oil and warm in a skillet seam-side down 1–2 minutes to seal and add crispness. Repeat for remaining wraps.

Slice each wrap in half on a bias and serve immediately with extra toum aioli and lemon wedges on the side.