Sheet Pan Beef Kebab Wraps
These Sheet Pan Beef Kebab Wraps are one of my family's favorite simple and flavorful weeknight dinners and they come together quickly.
Ingredients
Beef Kebabs:
- 2 pounds lean ground beef 93/7
- 2 teaspoons mineral salt
- 30 grinds of freshly-cracked black pepper
- 1 teaspoon granulated garlic
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ceylon cinnamon
- ½ teaspoon dried oregano
- 1 Tablespoon smoked paprika
- 1 Tablespoon ground cumin
- 1 Tablespoon lemon zest
- 1/3 cup scallions thinly sliced
- 2 cloves garlic grated on the microplane
- 2 Tablespoons fresh dill minced
- 1 teaspoon olive oil
- Crumbled feta for serving
- GF Tortilla for serving (I used GF Rise & Puff brand)
- Greek yogurt for serving
Greek Salad:
- ¾ cup English cucumber diced small
- ¾ cup cherry tomatoes quartered
- ½ cup radish sliced thinly
- ½ cup scallions sliced thinly
- Juice/zest of 1 medium lemon
- 1 garlic clove grated on a microplane
- 1 teaspoon good quality olive oil
- Sprinkling of mineral salt & freshly-cracked black pepper
Instructions
- Preheat oven to 425 degrees and line a 13x18x1 inch sheet pan with parchment paper then drizzle pan with olive oil.
- In a large bowl, combine ground meat with spices, lemon zest, scallions, garlic, dill and olive oil. Transfer to the prepared sheet pan and press out very thinly and uniformly until it's spread across the entire sheet pan.
- With a knife, carefully make cuts to score the raw beef kebabs into portions. I cut them lengthwise in 1/4s and widthwise in 12ths to form 2 inch sticks.
- Bake for 5 minutes on the top oven rack then remove and carefully drain off excess liquid. Switch oven temperature to a HIGH broil and return pan to top oven rack. Broil for 2-3 minutes until meat is nicely caramelized and bubbling.
- Meanwhile, add all the greek salad ingredients to a medium bowl and toss to combine.
- To assemble, warm GF tortillas and place desired amount of beef kebabs inside with greek salad, crumbled feta and greek yogurt. Enjoy!