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In a large bowl, combine the ground meat, salt, grated onion (squeezed of excess liquid), grated garlic, roasted cumin, chili flakes, black pepper, and finely chopped parsley or cilantro.

Mix all ingredients thoroughly by hand until well combined and the mixture forms a cohesive ball. Ensure the spices are evenly distributed throughout the meat.

Divide the meat mixture into two equal portions. Place one portion onto a large piece of parchment paper. Cover it with another piece of parchment paper.

Using a rolling pin, flatten the meat mixture evenly between the two sheets of parchment paper into a thin, rectangular sheet, approximately 1/4-inch thick. Carefully remove the top parchment paper.

Carefully roll the flattened meat sheet (still on its bottom parchment paper) into a tight log shape. Repeat steps 3-5 with the remaining meat mixture to create a second log.

Fill a pot with about 1 inch of water and bring it to a boil. Place the rolled meat logs (still wrapped in parchment paper) into a steamer basket. Place the steamer basket over the boiling water, ensuring the water does not touch the bottom of the basket.

Cover the pot with a lid and steam the meat logs for 12 minutes. The meat will be cooked through and firm.

Carefully remove the steamed meat logs from the steamer. Unroll the parchment paper from the cooked meat. Tear or cut the steamed meat into strips.

Heat 1 tablespoon of cooking oil in a large skillet or pan over medium-high heat. Add the meat strips and sear until browned and slightly crispy on all sides.

To assemble the kebab wraps, lay out a flatbread. Place a portion of the seared meat strips on one side of the flatbread. Add a mixture of finely chopped red onion and tomatoes next to the meat.

Drizzle green sauce generously over the meat and salad mixture. Roll up the flatbread tightly to form a wrap.

Place the assembled wrap into the hot pan (from searing the meat, if desired, or a clean pan) and toast it on all sides until golden brown and slightly crispy.

Cut each wrap in half and serve immediately with additional green sauce for dipping and a side of fresh salad (such as lettuce, red onion, and a squeeze of lime).


In a large bowl, combine the ground meat, salt, grated onion (squeezed of excess liquid), grated garlic, roasted cumin, chili flakes, black pepper, and finely chopped parsley or cilantro.

Mix all ingredients thoroughly by hand until well combined and the mixture forms a cohesive ball. Ensure the spices are evenly distributed throughout the meat.

Divide the meat mixture into two equal portions. Place one portion onto a large piece of parchment paper. Cover it with another piece of parchment paper.

Using a rolling pin, flatten the meat mixture evenly between the two sheets of parchment paper into a thin, rectangular sheet, approximately 1/4-inch thick. Carefully remove the top parchment paper.

Carefully roll the flattened meat sheet (still on its bottom parchment paper) into a tight log shape. Repeat steps 3-5 with the remaining meat mixture to create a second log.

Fill a pot with about 1 inch of water and bring it to a boil. Place the rolled meat logs (still wrapped in parchment paper) into a steamer basket. Place the steamer basket over the boiling water, ensuring the water does not touch the bottom of the basket.

Cover the pot with a lid and steam the meat logs for 12 minutes. The meat will be cooked through and firm.

Carefully remove the steamed meat logs from the steamer. Unroll the parchment paper from the cooked meat. Tear or cut the steamed meat into strips.

Heat 1 tablespoon of cooking oil in a large skillet or pan over medium-high heat. Add the meat strips and sear until browned and slightly crispy on all sides.

To assemble the kebab wraps, lay out a flatbread. Place a portion of the seared meat strips on one side of the flatbread. Add a mixture of finely chopped red onion and tomatoes next to the meat.

Drizzle green sauce generously over the meat and salad mixture. Roll up the flatbread tightly to form a wrap.

Place the assembled wrap into the hot pan (from searing the meat, if desired, or a clean pan) and toast it on all sides until golden brown and slightly crispy.

Cut each wrap in half and serve immediately with additional green sauce for dipping and a side of fresh salad (such as lettuce, red onion, and a squeeze of lime).
