Recipe Index

Ingredients

• 2 Pounds Ground Beef
• ½ White Onion
• 1 Red Bell Pepper
• 4 Cloves Garlic
• ¼ Cup Parsley (chopped)
• 2 Tablespoons Tomato Paste
• 2 Teaspoons Cumin
• 2 Teaspoons Paprika
• 2 Teaspoons Aleppo Pepper (optional but recommend)
• 1 Teaspoon Ground Black Pepper
• 1 ½ Teaspoons Kosher Salt
• 2 Persian Cucumbers (chopped)
• ½ Red Onion (sliced)
• 2 Roma Tomatoes (chopped)
• 2 Tablespoons Sumac
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Avocado Oil
• 1 Teaspoon Kosher Salt
• 1 Cup Greek Yogurt
• 1 Persian Cucumber (grated, liquid pressed out)
• ½ Lemon
• ½ Teaspoon Kosher Salt
• Lavash, according to taste

Method

1. Heat the oven to 375°F. Process the white onion, bell pepper and garlic in a small food processor until the mixture turns liquidy.
2. Put the ground beef in a large bowl with the processed vegetables, parsley, tomato paste, cumin, paprika, Aleppo pepper, black pepper and salt, and mix until evenly combined.
3. Press the beef mixture flat across a sheet pan and score it with a knife in horizontal and vertical lines so it can be cut into individual kebab pieces after baking.
4. Bake for 20 minutes, until the beef is cooked through, then cut along the scored lines.
5. While the beef bakes, toss the chopped cucumbers, red onion and tomatoes with the sumac, red wine vinegar, avocado oil and salt for the salad, and stir the Greek yogurt with the grated cucumber, the juice of the lemon half and the salt for the sauce.
6. Warm the lavash, spread yogurt sauce down the center of each piece, lay 2 to 3 kebab pieces on top with a scoop of the sumac salad, fold up and serve the wraps at once.

Prep: 20 min · Cook: 25 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data