Beef Kebab Wraps with Fresh Cucumber Salad & Homemade Tzatziki

Beef kebab wrap with fresh cucumber, tomato, and creamy sauce in a toasted flatbread for a flavorful meal.

5 from 1 vote

Beef Kebab Wraps with Fresh Cucumber Salad & Homemade Tzatziki

Ground beef kebabs baked flat on a sheet pan instead of skewers, then wrapped in warm tortillas with a crisp cucumber salad and homemade tzatziki. Ready in about 45 minutes.

Course Main Course

Cuisine American, Mediterranean

Keyword cucumber salad for wraps, ground beef kebabs, homemade tzatziki sauce, kebabs no skewers, sheet pan kebabs

Prep Time 25

Cook Time 20

Total Time 45

Servings people

Calories 658kcal

Author Chef Josh

Ingredients

Beef Kebabs

2 lb lean ground beef 85/15
1 small yellow onion finely grated
4 cloves garlic grated
1 teaspoon fresh ginger grated
¼ cup fresh parsley chopped
2 tablespoon fresh mint chopped
2 teaspoon kosher salt
2 teaspoon paprika
2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
½ teaspoon cinnamon
¼ teaspoon cayenne optional
2 tablespoon olive oil

Fresh Cucumber Salad

2 cucumbers thinly sliced
½ cup red onion thinly sliced
2 tablespoon fresh parsley chopped
Juice of 2 limes
2 tablespoon extra virgin olive oil
½ teaspoon sumac
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper

Homemade Tzatziki

1 cup plain Greek yogurt
½ English cucumber grated and squeezed dry
2 cloves garlic finely grated
Juice of ½ lemon
1 tablespoon fresh dill chopped
1 tablespoon fresh mint chopped
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

Assembly

4 large flour tortillas

Instructions

Preheat the oven to 425°F (220°C).
Combine the 2 lb ground beef, grated onion, 4 cloves garlic, 1 teaspoon ginger, ¼ cup parsley, 2 tablespoon mint, 2 teaspoon salt, 2 teaspoon paprika, 2 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, ½ teaspoon cinnamon, and ¼ teaspoon cayenne (if using) in a large bowl, mixing just until evenly combined.
Press the mixture onto a parchment-lined baking sheet into an even rectangle about ½ inch thick, using damp hands.
Score the meat into long kebab-shaped strips using the handle of a wooden spoon or the edge of a spatula, cutting most of the way through without separating the pieces.
Press shallow dimples along each strip with the back of a spoon or your fingers, then drizzle with the 2 tablespoon olive oil.
Bake for 16 to 20 minutes, until cooked through and browned at the edges, broiling for 1 to 2 minutes at the end if you'd like extra color.
Slice along the score lines to separate the kebabs.
Toss the 2 cucumbers, ½ cup red onion, 2 tablespoon parsley, juice of 2 limes, 2 tablespoon olive oil, ½ teaspoon sumac, ½ teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon pepper together in a bowl and let sit for 10 minutes while you prepare the rest.
Stir the 1 cup Greek yogurt, grated and squeezed English cucumber, 2 cloves garlic, juice of ½ lemon, 1 tablespoon dill, 1 tablespoon mint, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper together until smooth, then refrigerate until ready to use.
Warm or lightly toast the 4 tortillas until soft with a little color, spread each with tzatziki, pile on the cucumber salad, lay four kebab strips on top, wrap tightly, and slice in half if desired.

Notes

Salt amounts here assume kosher salt. If you're using fine table salt, cut each amount back by about a third, it's denser and measures saltier spoon for spoon.
The tzatziki and cucumber salad both improve after sitting a few hours, so making them first thing is never wasted time.
If the beef mixture feels sticky to score, wet your hands or the spoon handle slightly between cuts.

Nutrition