Bohemian Kebab Wraps Food

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.

LAMB OR BEEF KEBAB PITAS WITH TZATZIKI

Steps:

• In a bowl, knead together all the kebab ingredients. Form into sausages of about 4-5 inches in length. Cover and leave in the fridge for about an hour.
• Prepare the Tzatziki: In a bowl, whisk together all the ingredients. Taste, and adjust seasoning. Refrigerate for 30 minutes.
• Preheat oven to 400°F (this is also great on the bbq).
• Grill the kebabs until brown and crusty on all sides, and cooked through, about 12-14 minutes.
• Get some grilled pita breads.
• Place 1 or 2 kebabs inside each pita and add some slices of tomato, onion, some tzatziki, and a generous sprinkling of parlsey.
• Roll up as tightly as you can without mushing up your sandwich, and wrap a piece of aluminum foil around bottom to catch any drips.
• Enjoy one of the best sandwiches you've ever had.

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.