The Perfect Kabab Wrap Recipe For Summer
The perfect kabab is the ultimate fusion of tender and juicy Halal meat loaded up with spices and seasonings for a tasty and satisfying meal, especially like this on a light and simple wrap with a few delicious fillings! What’s not to love? We wanted to show off a few of our favorite Colonel Kababz Seekh kababs this week with the always-tasty beef and chicken options, served on a wrap with a few fillings and grilled to the perfect golden-brown for a summer meal that’s sure to satisfy.
You’ll Need The Perfect Kabab
Like I said up top, we used Beef Seekh and Chicken Seekh Kababs from Colonel Kababz. They’re super tasty and always convenient; you can keep them frozen and heat them up quickly anytime you’re in need of the perfect kabab, and you can get them delivered directly to your door from Midamar.
We pan fried ours, just enough to get heated through and have just a little bit of a crust on the outside, then we set them aside to drain some excess oil on a paper towel lined plate while we finished a few other toppings and sauces for these wraps.
A Simple Filling Doesn’t Have To Taste Simple
We made a great spicy chickpea filling for these wraps, something for a boost of well-seasoned flavor that’s high fiber and simple to make. We just pan-fried a few cans of chickpeas with a blend of seasonings with some water and lemon juice, just long enough for the liquid to evaporate out, leaving a tasty seasoning sauce coating the beans. We used canned chickpeas, staying on theme of convenience as they come out of the can tender and ready to eat, just needing that boost of seasoning.
A Few Sauces And You’re Set
We made a few sauce options, with a recipe as Mediterranean as the kababs and chickpeas, we had to make a classic garlic sauce to go with them. We’ve made toum, or Lebanese Garlic Sauce, before for our Doner Kabab recipe, and this is much the same. We wanted a looser sauce that we could drizzle or use as a dip later, and that comes from adding oil to the food processor as you’re blending it more often than you would for a thicker spread.
Blending garlic, oil, and lemon juice together in small batches slowly will emulsify everything together into a thicker sauce when they wouldn’t normally mix. Doing this in slightly bigger batches and more often as it blends will thicken it a bit but will leave you with a loose sauce.
We also made a jalapeño mint chutney, and this one is a lot simpler. It’s just a blend of jalapeño, mint, cilantro, a few seasonings, lemon juice, and water. Blend it all together and give it a taste test to adjust your seasonings. If you don’t want it to spicy, leave to jalapeño seeds out and you can still get just a little kick, but keep all the freshness from a crisp pepper.
Wrap ‘Em, Grill ‘Em, Snack ‘Em
When everything is prepared, you’re all set to build your wraps. We went with some tomato, onion, chickpeas, a kabab, either the toum or the chutney, and top it all of with some spinach then roll it all up like a burrito to keep everything from falling out the ends.
Toss them on the grill for a few minutes on both sides, just long enough to get some nice grill marks and get the tortilla just a little bit crispy and you’re all set. These wraps are awesome, I love how all the different flavors came together, and the final dish was light, satisfying, and incredibly tasty.
How do you like your wraps? Do you have a favorite ingredient we missed? Let us know in the comments here or on social media and check out some of our other great Halal recipes. Enjoy!
