Smashed Adana Kebab Wrap

Ingredients

• 1.5 lb minced beef, 80% lean and 20% fat
• salt (To taste)
• 1 tsp black pepper (For the filling)
• 1 tbsp garlic powder (For the filling)
• 1 tsp cumin powder
• 1 tsp red chili flakes
• 1 tsp red chili powder
• 1 tbsp all-spice seasoning (Optional)
• 1 white onion (Large; finely chopped, with excess water removed)
• 2 tbsp fresh parsley (Chopped; for the filling)
• 0.5 cup mixed bell pepper (Finely chopped, with excess water removed)
• 2 tbsp olive oil (For the filling)
• 1 red onion (Large; thinly sliced and washed with salt water to remove bitterness)
• 2 tomatoes (Finely chopped, seeds removed)
• 1 tbsp fresh parsley (Chopped; for the salad)
• 1 fresh lemon juice (Juice of 1 fresh lemon)
• salt (For the salad, to taste)
• 1 tsp black pepper (For the salad)
• 1 tbsp olive oil (For the salad)
• 1 tbsp sumac
• 0.5 cup mayonnaise (For the sauce)
• 2 tbsp sour cream (For the sauce)
• 4 tbsp buttermilk or water (Use 4–5 tablespoons to thin the sauce)
• 1 tbsp garlic powder (For the sauce)
• 1 tsp black pepper (For the sauce)
• salt (For the sauce, to taste)
• 1 tsp lemon juice (For the sauce)
• 1 tsp fresh parsley (Minced; for the sauce)
• pita bread (For assembling the wraps)
• lettuce (For assembling the wraps)
• cooking oil (For the skillet; amount not specified)

Steps

1. 1

   Prepare the sumac onion and tomato salad by combining the sliced, salt-water-washed red onion, chopped seeded tomatoes, chopped parsley, lemon juice, salt, black pepper, olive oil, and sumac. Set aside.

2. 2

   Prepare the sauce by combining the mayonnaise, sour cream, 4–5 tablespoons of buttermilk or water, garlic powder, black pepper, salt, lemon juice, and minced parsley. Stir until smooth and thin enough to drizzle or dollop.

3. 3

   Preheat a large skillet or griddle over medium heat.

4. 4

   In a large bowl, combine the minced beef, salt, black pepper, garlic powder, cumin powder, red chili flakes, red chili powder, and optional all-spice seasoning. Mix with your hands or a spoon until just combined.

5. 5

   Add the chopped white onion, chopped parsley, chopped bell pepper, and 2 tablespoons olive oil to the beef mixture. Mix until evenly combined.

6. 6

   Place 4–5 tablespoons of the meat mixture on top of one pita bread. Press it with a spoon or your hand until it adheres to the pita in an even, thin layer. Repeat with the remaining pita breads and meat mixture.

7. 7

   Add some cooking oil to the preheated skillet and swirl it around. Make sure the skillet is not too hot.

8. 8

   Place the pita meat-side down in the skillet. Cook for about 4–6 minutes, until the meat is cooked through and the pita is slightly charred.

9. 9

   Flip the pita and cook for an additional 1 minute.

10. 10

    Assemble each wrap with a few lettuce leaves, some sumac onion and tomato salad, and a dollop of sauce. Serve immediately.

Notes

The source does not specify the number or size of pita breads, the amount of lettuce, or the exact amount of cooking oil for the skillet. It also does not specify a target internal temperature; cook the beef through as stated.

Nutrition per serving

• main
• wrap
• beef
• Middle Eastern
• pan-cooked
• spicy
• quick meal