XXL Flourless Kebab with Zucchini and Carrot Flatbread

Ingredients

• 500 g Ground beef (The original post does not specify a quantity; estimated for 2 large kebabs.)
• Salt for the beef (To taste.)
• Ground cumin (To taste.)
• Black pepper for the beef (To taste.)
• Sweet paprika (To taste; used in the beef and also in the sauce.)
• Parsley (To taste; chopped for the beef and sauce.)
• 1 Zucchini (Grated.)
• 2 Carrots (Grated.)
• 2 Eggs (Beaten or mixed directly with the vegetables.)
• 60 g Grated mozzarella
• Salt for the vegetables (To taste; used to help draw out excess water from the zucchini and carrots.)
• 150 g Light Greek yogurt (The original post does not specify a quantity; estimated for the sauce.)
• 1 tbsp Lemon juice (Adjust to taste.)
• Paprika for the sauce (To taste.)
• Garlic powder (To taste.)
• Onion powder (To taste.)
• Black pepper for the sauce (To taste.)
• Salt for the sauce (To taste.)
• 1 Tomato (Sliced for the filling; estimated quantity.)
• 0.5 Red onion (Thinly sliced; estimated quantity.)
• 60 g Lettuce (Washed and chopped; estimated quantity.)

Steps

1. 1

   Preheat the oven to 200 °C and line a baking tray with parchment paper.

2. 2

   Place the ground beef between two sheets of parchment paper and flatten it into a thin, even layer.

3. 3

   Sprinkle the beef with salt, cumin, black pepper, sweet paprika, and parsley. Roll the beef up using the parchment paper and set aside.

4. 4

   Grate the zucchini and carrots. Add salt, let them release some of their liquid, and squeeze them very well to remove excess water; this will help the flatbread set firmly.

5. 5

   Add the eggs and grated mozzarella to the drained vegetables. Mix until evenly combined.

6. 6

   Spread the vegetable mixture over the lined tray, forming an even layer approximately the same size as the kebab flatbread.

7. 7

   Place the beef roll on one side of the same tray, next to the vegetable flatbread.

8. 8

   Bake for 40 minutes at 200 °C, until the flatbread is set and lightly golden and the beef is completely cooked. If possible, check that the beef reaches 71 °C in the center.

9. 9

   While it bakes, prepare the sauce by mixing the light Greek yogurt with the lemon juice, paprika, garlic powder, onion powder, parsley, black pepper, and salt. Taste and adjust the seasoning.

10. 10

    Remove the beef from the oven and shred it into small pieces or strips.

11. 11

    Carefully peel the zucchini and carrot flatbread away from the parchment paper while it is still warm, taking care not to break it.

12. 12

    Spread some of the sauce over the flatbread. Add the tomato, red onion, and lettuce, then place the shredded beef on top.

13. 13

    Add more yogurt sauce over the filling. Roll the flatbread up firmly, using the paper to help if necessary, and serve immediately.

Notes

The quantities of beef, yogurt, lemon, and filling vegetables are not specified in the original post; they have been estimated for two XXL kebabs. Drain the vegetables very well to prevent the flatbread from becoming watery. Serve freshly made to preserve its crisp texture.

Nutrition per serving

• dinner
• main course
• kebab
• high protein
• flourless
• gluten-free
• baked
• healthy