Bohemian Kebab Wraps Recipes

DONER KEBAB (TURKISH-STYLE KEBAB) WRAP

Steps:

• Mix tomato paste with 1 cup sour cream; 1/4 cup dressing; and 1-1/2 tsp. each garlic powder, coriander and cumin until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of each thigh with sour cream mixture. Refrigerate 3 hours to marinate.
• Heat oven to 400°F. Cover rimmed baking sheet with foil; spray with cooking spray. Place 2 large skewers, parallel to each other and 1-1/2 inches apart, on prepared baking sheet. Repeat with 2 additional skewers.
• Remove chicken from marinade; discard marinade. Fold chicken thighs in half, then thread evenly onto skewers, tightly threading half the thighs onto each set of parallel skewers.
• Drizzle with 2 Tbsp. of the remaining dressing.
• Bake 30 to 35 min. or until chicken is done (165°F). Remove chicken from oven. Heat broiler.
• Broil chicken, 4 inches from heat, 5 min. on each side or until golden brown on both sides. Meanwhile, mix remaining sour cream, dressing and seasonings until blended. Reserve for later use.
• Stand 1 kebab on work surface, then use sharp knife to cut chicken vertically, from top to bottom, into thin strips.
• Stack pita breads on microwaveable plate; cover with damp paper towel. Microwave on HIGH 30 sec.
• Spread pita breads with hummus; top with lettuce, tomatoes, cheese and chicken. Drizzle with reserved sour cream mixture; roll up.

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.

BOHEMIAN WRAPSODY

Steps:

• In a small skillet over medium heat, mix the first 5 ingredients. Continue to cook, stirring occasionally, for about 10 minutes. Browning's good, just be careful not to burn, so you may have to lower the heat toward the end.
• While that's cooking, place the butterflied sausages in another skillet over medium heat, cut side down, and cook until very deep brown. Flip and brown the other side of the sausages; probably about 10 minutes total. (Times are approximate).
• When the above two items are nearly done, grill the tortillas over the direct flame of your stove's gas burner, flipping over frequently -every few seconds- until the aroma is all up in your nostrils in a good way. (I have cats, so know what "a bad way" is all about.) You want the tortillas to ever so slightly begin smoking and getting brown spots on them. You can do them on an electric burner as well, but do be careful not to burn.
• Remove tortillas from flame/heat and move directly to a plate. Place the sauer kraut in a strip down the center half of the tortillas and plop the sausages on top of that. Squeeze a bit of mustard on top, wrap up like a burrito, and --
• "I see a little silhouetto of a man. Scaramouche, scaramouche will you do the fandango? Thunderbolt and lightning, very very frightening, ME!".
• -- I mean, ENJOY! ;o).

BACON WRAPPED MUSHROOM KABOBS / KEBABS

Steps:

• Soak bamboo skewers 30 minutes.
• Cut bacon strips in half--they'll be just long enough to wrap around the mushroom one time.
• Wrap each mushroom with a bacon strip and thread on skewer.
• Grill on medium heat till bacon is done, basting with barbecue sauce.
• This usually takes around 10-15 minutes.
• Serve immediately.

BADEMJAN KEBAB

Steps:

• Make the bieh: In a food processor, pulse the walnuts and hazelnuts until very finely ground, then set nuts aside in a small bowl. Add the cilantro, parsley, chives, mint, sorrel, onion and garlic to the food processor, and purée into a fine paste. (You should have about 1 1/4 cups herb paste.)
• In a 10-inch nonstick skillet, heat up the neutral oil over high until shimmering, then lower heat to medium and add the herb paste and ground nuts. Cook for 15 minutes, stirring frequently to evaporate the water from the mixture. Stir in the turmeric, paprika, hogweed (if using), 2 1/4 teaspoons salt and 1/2 teaspoon pepper, and cook for another 5 minutes.
• Stir in the sour plum molasses and pomegranate molasses, and cook for 10 minutes, stirring occasionally. If the mixture is dry and looks like it might stick or burn, add a few tablespoons of water at a time to help (up to 1/2 cup total).
• Heat the oven to 350 degrees. Lower stove heat to medium-low and keep cooking the bieh, stirring occasionally, for an additional 15 to 20 minutes. The bieh is done when it's a very thick, dark paste. Adjust salt and pepper to taste, if needed. Place bieh in a bowl and set aside. (You should have 2 1/2 packed cups.)
• Prepare the eggplant: Slice all the eggplant in half lengthwise and divide among two sheet pans. Drizzle each with olive oil and toss to coat, then arrange cut-side up. Sprinkle with sumac and season with salt and pepper. Roast 20 minutes, until eggplant is halfway cooked but still holding its shape.
• Remove eggplant from the oven and spoon 3 to 4 tablespoons of bieh on top of each eggplant half, spreading it evenly; you should use up all the bieh. Roast for another 12 minutes, or until the eggplant is completely tender but still holding its shape.
• Garnish the eggplant with more chopped herbs, barberries, sprouts or pomegranate seeds. If eating as a main, serve with plain or turmeric basmati rice.

BOHEMIAN KEBAB WRAPS

Steps:

• Skewer steak, onions, green bell peppers, red bell peppers, and yellow bell peppers, leaving 1 inch at the end, until each skewer is full. Season with salt, pepper, and paprika.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill the skewers until steak is browned on all sides, about 8 minutes. An instant-read thermometer inserted into the center of the steak should read 160 degrees F (70 degrees C).
• Put tortillas on a microwaveable plate and cover with a damp paper towel. Microwave in 30-second intervals until the tortillas are heated through. Slide the meat and vegetables off the skewers into the tortillas and roll up.
• Mix butter and garlic in a small bowl until combined. Portion into individual cups and serve alongside the wraps.