Beef Kebab Wrap Recipe

Prep onions

Grate the half onion finely and place it in a fine sieve or cheesecloth. Press or squeeze to remove excess liquid—this prevents soggy kebabs. Reserve the drained grated onion.

In a large bowl combine the ground beef, drained grated onion, minced garlic, chopped parsley, egg and fine breadcrumbs. Mix gently with your hands or a spoon until just combined—do not overwork or meat will become dense.

Add salt, black pepper, cumin, sumac, paprika and chili flakes (if using). Mix until spices are evenly distributed.

Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours) to let flavors meld and mixture firm up for shaping.

Shape the mixture into 4 evenly sized logs or long kebabs (about 4–5 inches long and 1–1.25 inches thick). If using skewers, form around oiled metal or soaked wooden skewers.

Heat a grill pan or outdoor grill to medium-high and brush with 1 tbsp olive oil. Grill kebabs 3–4 minutes per side, turning to get even char and an internal temperature of 160°F (71°C). Alternatively, cook in a hot skillet over medium-high heat with a little oil, about 10–12 minutes total, turning to brown all sides.

Remove kebabs and rest 5 minutes before assembling to retain juices.

Combine ground coriander, cinnamon and allspice in a small bowl. Sprinkle lightly over cooked kebabs or mix into meat before shaping for a deeper aromatic profile.

In a small bowl, combine warm water and instant yeast. Let sit 5 minutes until slightly foamy.

In a mixing bowl combine flour and salt. Add yeast mixture and 1 tbsp olive oil. Mix until a shaggy dough forms, then knead 5–7 minutes until smooth and elastic. If dough is sticky, add up to 1 tbsp more flour.

Place dough in a lightly oiled bowl, cover, and let rise in a warm place 30–40 minutes until slightly puffy.

Divide dough into 4 equal pieces. On a lightly floured surface roll each into a thin round or oval roughly 7–8 inches across.

Preheat a dry heavy skillet or griddle over medium-high heat. Cook each flatbread 1–2 minutes per side until puffed and lightly browned, flipping once. Keep wrapped in a clean towel to stay soft until assembly.

Grate the cucumber, place in a fine sieve or cheesecloth and squeeze out excess liquid thoroughly.

In a bowl combine Greek yogurt, drained grated cucumber, minced garlic, chopped dill (or mint), lemon juice, olive oil, salt and pepper. Stir until smooth. Taste and adjust lemon, salt and garlic to preference. Chill until ready to assemble—at least 15 minutes to let flavors marry.

In a small bowl toss diced tomato, sliced red onion, chopped parsley, olive oil, salt and pepper. Taste and adjust seasoning.

To assemble each wrap: warm a flatbread briefly on a skillet or microwave for 10 seconds. Spread 2–3 tablespoons tzatziki down the center of the flatbread.

Place one grilled kebab (or slice the kebab lengthwise and lay the slices) across the bread. Top with 2–3 tablespoons of the tomato-onion-parsley salad and a light sprinkle of the secret spice blend if using.

Squeeze a bit of lemon over the filling, fold or roll the flatbread snugly around the kebab, and serve immediately while hot.