Kebab Wraps

Kebab Wraps, Step by Step

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1. Mix the beef, lamb, onion, half the garlic, cumin, coriander, paprika and half the salt and knead for 2 minutes. Mould around 4 flat skewers and chill for 15 minutes.

   Mark done Start 2 min timer

2. Heat the grill to high and cook the kebabs for 12 minutes, turning every 3 minutes.

   Mark done Start 12 min timer

3. Stir the yoghurt, remaining garlic, lemon juice and remaining salt.

   Mark done

4. Warm the flatbreads, fill with the meat, lettuce, tomato and onion, pour over the sauce and roll up.

   Mark done

Small Things That Help

• Knead the mince until sticky.
• Chill the shaped kebabs.
• If your grill runs hot, check at 9 minutes.
• Warm the flatbreads before filling.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Suggestions

• Chips
• Pickled chillies
• Hummus
• Tabbouleh

Leftovers and Storage

Keeps in the fridge for 3 days. Reheat the meat in a hot pan.

Kebab Wraps: Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.