Beef And Pistachio Kebab Wraps Recipes

BEEF AND PISTACHIO KEBAB WRAPS

Steps:

• Make the kebabs: In a bowl combine ground beef, mint, oregano, maras pepper, cumin, salt, red pepper paste, ground pistachios, and egg white to form a smooth mixture. Divide the mixture in half and each half into three pieces. Form each piece into a sausage shape. Have a bowl of cold water handy to dip hands into if the mixture gets sticky.
• Wrap the kebabs: Preheat oven to 375 F. Unfold the markouk bread (it will look like a large, thin crepe). Tear away and discard the outer thick edge with your hands or a knife. Cut each markouk in half. Repeat with the remaining two markouk breads so there are 6 pieces. Make an egg wash by whisking two tablespoons of water, a pinch of salt and the egg yolk. Lightly brush a piece of markouk halfway up. Place a kebab at one end and tightly roll it lengthwise so the markout is tightly wrapped around the beef. Trim the edges and brush the seam with more egg wash so it's sealed. Place it on a parchment-lined baking sheet. Repeat with the other kebabs. Lightly brush the tops with egg wash, sprinkle with nigella seeds and bake for 12 minutes until crispy on the outside and firm to the touch. (Note: If Markouk bread gets too dry while wrapping the kebabs, just wet it lightly with water.)
• Make the yogurt and cucumber sauce (cacik): Mince the garlic by cutting the clove in half and bringing both halves to the edge of the cutting board. Cut the garlic using the dull side of the knife to almost a mash. Then use the sharp side of the knife to continue slicing to a fine mince. Place the garlic into the lemon juice along with a pinch of salt. Chop the cucumber, scallions, and parsley and add them to the garlic. Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and set aside.
• Assemble the dish: Slice the kebabs into 3 or 4 pieces (or keep whole). Top with pistachios, cacao, and shredded romaine. Serve.

THREE-PEPPER BEEF WRAPS

Steps:

• In a large nonstick skillet, saute peppers and onion in 1 tablespoon oil until crisp-tender. Remove and keep warm., In the same skillet, cook beef over medium heat until no longer pink; drain. Place the kidney beans, salsa and remaining oil in a food processor; cover and process until chopped. Add to beef. Sprinkle with steak seasoning and pepper; cook and stir until heated through., Spoon about 1/3 cup beef mixture down the center of each tortilla; top each with 1/2 cup pepper mixture. Sprinkle with cheese. Fold sides and ends over filling and roll up.

COLORFUL BEEF WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

CUCUMBER-YOGURT DIP

Steps:

• Cut the garlic clove in half and place the halves at the edge of the cutting board. Use the dull side of your chef's knife to cut the garlic almost to a mash, then use the sharp side to mince it. Put the garlic and lemon juice in a small bowl along with a pinch of salt to remove the raw taste from the garlic and lightly pickle it.
• Chop the cucumber, scallions, and parsley and add them to the garlic.
• Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and serve with crudités, pita, or latkes.

LAMB OR BEEF KEBAB PITAS WITH TZATZIKI

Steps:

• In a bowl, knead together all the kebab ingredients. Form into sausages of about 4-5 inches in length. Cover and leave in the fridge for about an hour.
• Prepare the Tzatziki: In a bowl, whisk together all the ingredients. Taste, and adjust seasoning. Refrigerate for 30 minutes.
• Preheat oven to 400°F (this is also great on the bbq).
• Grill the kebabs until brown and crusty on all sides, and cooked through, about 12-14 minutes.
• Get some grilled pita breads.
• Place 1 or 2 kebabs inside each pita and add some slices of tomato, onion, some tzatziki, and a generous sprinkling of parlsey.
• Roll up as tightly as you can without mushing up your sandwich, and wrap a piece of aluminum foil around bottom to catch any drips.
• Enjoy one of the best sandwiches you've ever had.

STIR-FRY CHILLI BEEF WRAPS

Steps:

• Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
• Add the pepper and half the onion, and stir-fry in the juices - add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
• Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.

TERIYAKI BEEF WRAPS

Steps:

• In bowl, toss thinly cut steak with teriyaki sauce, cover and marinate 6-8 hours or overnight.
• The next day, in medium bowl, combine first 6 ingredients.
• Mix well, set aside.
• In hot non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference.
• *Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully.
• Place a fourth or less of the meat down center of each tortilla.
• Top each with a fourth or less of cole slaw mixture.
• Roll up and enjoy with *more teriyaki sauce!
• *Definately serve with more teriyaki sauce for dipping, it does kinda need it. Or should I say it was REALLY good that way! :).
• ENJOY!