Pakistani
Mini kebab wraps
Mild beef kebabs with yogurt sauce in soft wraps.
- 27minutes
- 6servings
- 464kcal each
- 23gprotein
Ingredients
The amounts here and inside every step follow this number.
- Beef mince 600 g
- Tortilla wraps 6
- Onions ¾
- Yogurt 150 g
- Lettuce 90 g
- Garam masala ¾ tsp
From the cupboard
- Salt, about 1½ teaspoons
- A little oil for the pan
- For the sauce: pinch of salt, cumin or mint
What you will need
Grater (onion), Mixing bowl, Non-stick frying pan, Tongs or spatula, Foil
Method
-
1
Squeeze the onion 3 min
Grate the onion and squeeze out the juice with your hands (wet onion makes kebabs break).
In this step
- Onions¾
Ready when: Onion is dry and fluffy.
-
2
Mix and shape 8 min
Mix the mince, onion, garam masala and salt, kneading 2 minutes. With wet hands shape small finger-size kebabs.
In this step
- Beef mince600 g
- Onions¾
- Garam masala¾ tsp
Ready when: Mixture is sticky and holds its shape.
-
3
Pan-cook the kebabs 12 min
Heat a little oil on medium and cook the kebabs, turning every 2–3 minutes. Do not press them.
Ready when: Brown all over; break one open — no pink inside.
-
4
Make the yogurt sauce 2 min
Mix the yogurt with a pinch of salt and cumin or chopped mint.
In this step
- Yogurt150 g
Ready when: Smooth, thick sauce.
-
5
Wrap 4 min
Warm each tortilla 20 seconds per side. Add lettuce, kebabs and a spoon of sauce, roll tightly, wrap in foil and cut in half.
In this step
- Tortilla wraps6
- Lettuce90 g
Ready when: Tight wraps with no sauce leaking.
Cook Mini kebab wraps from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
