No-Oven Viral Kebab Hack
No-Oven Viral Kebab Hack
Ingredients
For the Kebab Mixture
- 1 1/2 pounds ground meat, preferably beef or lamb
- 1 1/2 teaspoons salt
- 1 onion, medium, grated and squeezed of excess liquid
- 3 garlic, large cloves, grated into a paste
- 1 teaspoon roasted cumin
- 1 teaspoon chili flakes
- 1/2 teaspoon black pepper
- 3/4 cup fresh parsley or cilantro, finely chopped
For Assembly and Serving
- 4 flatbreads, such as pita or large tortillas
- 1/2 cup red onion, finely chopped
- 1/2 cup tomatoes, finely chopped
- 1/2 cup green sauce, creamy, such as a cilantro-yogurt sauce or chutney, as needed
- 1 tablespoon cooking oil, for searing
Instructions
- 1
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.
⏱️ 3 min
- 2
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.
⏱️ 2 min
- 3
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.
⏱️ 1 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 2 min
- 7
Cover the pot with a lid and steam the meat logs for 12 minutes. The meat will be cooked through and firm.
⏱️ 12 min
- 8
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.
⏱️ 2 min
- 9
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.
⏱️ 5 min
- 10
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.
⏱️ 1 min
- 11
Drizzle green sauce generously over the meat and salad mixture. Roll up the flatbread tightly to form a wrap.
⏱️ 1 min
- 12
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.
⏱️ 2 min
- 13
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).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-Oven Viral Kebab Hack
For the Kebab Mixture
- 1 1/2 pounds ground meat, preferably beef or lamb
- 1 1/2 teaspoons salt
- 1 onion, medium, grated and squeezed of excess liquid
- 3 garlic, large cloves, grated into a paste
- 1 teaspoon roasted cumin
- 1 teaspoon chili flakes
- 1/2 teaspoon black pepper
- 3/4 cup fresh parsley or cilantro, finely chopped
For Assembly and Serving
- 4 flatbreads, such as pita or large tortillas
- 1/2 cup red onion, finely chopped
- 1/2 cup tomatoes, finely chopped
- 1/2 cup green sauce, creamy, such as a cilantro-yogurt sauce or chutney, as needed
- 1 tablespoon cooking oil, for searing
Instructions
- 1
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.
⏱️ 3 min - 2
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.
⏱️ 2 min - 3
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.
⏱️ 1 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 2 min - 7
Cover the pot with a lid and steam the meat logs for 12 minutes. The meat will be cooked through and firm.
⏱️ 12 min - 8
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.
⏱️ 2 min - 9
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.
⏱️ 5 min - 10
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.
⏱️ 1 min - 11
Drizzle green sauce generously over the meat and salad mixture. Roll up the flatbread tightly to form a wrap.
⏱️ 1 min - 12
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.
⏱️ 2 min - 13
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).
⏱️ 1 min