Smashed Beef Kebab Wrap

Smashed Beef Kebab Wrap with cucumber yogurt sauce, juicy beef patties in warm flatbread with parsley and lemon on marble. — Homemade Smashed Beef Kebab Wrap with juicy spiced beef, cooling cucumber yogurt, and fresh parsley, served on soft flatbread.

The Smashed Beef Kebab Wrap is a quick 25-minute recipe that brings bold, fresh flavors to your table without the fuss of skewers or grilling. Juicy beef is seasoned with warm spices, shaped into rustic patties, and pan-seared until golden and tender. Paired with a refreshing cucumber yogurt sauce, this recipe feels both comforting and vibrant, perfect for weeknights or casual entertaining.

What makes this dish shine is its balance of flavors: smoky paprika and cumin enrich the beef, while lemony dill yogurt cools every bite. Wrapped in soft flatbread, it’s a meal that’s satisfying yet light.

Interestingly, kebabs trace their origins to Middle Eastern and Mediterranean cuisines, where skewered meats cooked over fire became staples of street food. This version takes inspiration from that tradition but adapts it for the modern kitchen—no grill required.

Serve with parsley, lemon wedges, and warm bread for an easy meal that feels restaurant-worthy yet homemade.

Recipe Yield: 4 servings

INGREDIENTS

1 lb ground beef (80/20)
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil

For the Cucumber Yogurt:
1 cup plain Greek yogurt
½ cup cucumber, finely grated and squeezed dry
1 clove garlic, minced
1 tbsp fresh dill, chopped
1 tbsp lemon juice
½ tsp salt

4 soft flatbreads or pita (8-inch size)
Fresh parsley and lemon wedges for serving

INSTRUCTIONS

1. Mix the beef:
In a bowl, combine ground beef, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix gently to keep kebabs tender.

2. Shape and smash:
Divide beef into 8 portions. Roll into balls, then flatten slightly into rustic patties.

3. Cook kebabs:
Heat olive oil in a large skillet over medium-high heat. Cook patties 3–4 minutes per side, until browned and fully cooked to an internal temperature of 160°F (71°C). Transfer to a plate and let rest.

4. Make cucumber yogurt:
In a small bowl, mix Greek yogurt, grated cucumber, garlic, dill, lemon juice, and salt. Chill until serving.

5. Assemble wraps:
Warm flatbreads. For easier wrapping, cut the patties in half or into strips so they fit snugly. Layer beef pieces onto flatbread, drizzle generously with cucumber yogurt, and garnish with parsley.

6. Finish and serve:
Fold into wraps, squeeze with lemon, and serve immediately.

Helpful Tips to Perfect This Recipe

Don’t Overwork the Meat: Mix the spices into the beef gently. Over-mixing makes kebabs tough instead of tender.
Drain the Cucumber Well: Excess water can make the yogurt sauce watery. Squeeze cucumber in a paper towel for best texture.
Get a Good Sear: A hot skillet ensures golden edges and locks in the juices, giving you flavorful, juicy kebabs every time.

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉