The Beef Kebab Roll You Never Knew You Needed And Can't Stop Making
Seasoned ground beef blended with onions and yogurt, rolled paper-thin, tightly wrapped, and oven-baked alongside fresh tomatoes and green peppers — then served in a lightly toasted flatbread wrap.
Servings: 6
Ingredients
- 1½ to 1¾ lbs ground beef 80/20 blend recommended
- 2 medium yellow onions
- 1 tablespoon plain whole milk yogurt or Greek yogurt
- Red pepper flakes or cayenne pepper powder to taste
- Black pepper to taste
- Salt to taste
- 2 –3 medium tomatoes halved
- 2 –3 green bell peppers or mild green chili peppers halved
- Flatbread flour tortillas, or lavash for wrapping
Instructions
- Add ground beef, onions, yogurt, red pepper powder, black pepper, and salt into a food processor and blend until completely smooth and fully combined.
- Place the blended beef mixture between two sheets of parchment paper and roll out evenly into a thin, flat sheet using a rolling pin.
- Peel back the top sheet of parchment and roll the flattened beef tightly into a log shape, pressing the seam firmly closed.
- Place the beef roll seam-side down on a baking tray and arrange halved tomatoes and green peppers around it.
- Bake in a preheated oven at 400°F (200°C) for 25 minutes until cooked through and golden-brown on the outside.
- Remove from oven and let the beef roll rest for 3–5 minutes before slicing.
- Toast flatbread or flour tortilla in a dry skillet over medium heat for 30–60 seconds per side until warm and lightly golden.
- Slice the beef roll, layer onto the toasted wrap with roasted tomatoes and green peppers, roll up, and serve immediately.