These kebab wraps are inspired by traditional shawarma, giving you similar flavor and texture without a vertical rotisserie. Crispy outside, juicy inside, and you don’t even need a grill to pull it off.
My mom used to make versions of this growing up. A lot of her recipes came from generations before her. This is my take on it. Same idea, just a little easier for how we cook now.
These crispy kebab wraps are a Turkish-inspired ground beef recipe made with simple spices, wrapped in lavash or tortillas, and baked until golden and crisp. This oven-baked version skips the grill but still delivers bold flavor, making it perfect for an easy weeknight dinner.
Why You’ll Love This
- No grill needed
- Crispy outside, juicy inside
- Made with simple, affordable ingredients
- Easy to prep ahead
- Great for family dinners
What Are Kebab Wraps?
Kebab wraps are a Middle Eastern and Turkish-style dish made with seasoned ground meat, usually beef or lamb, spread onto flatbread like lavash and cooked until tender. In this version, everything is baked in the oven and sliced into pieces, giving you a crispy, easy-to-eat twist on traditional kebabs.
Can You Make Kebab Wraps Without a Grill?
Yes! This is easier.
Instead of grilling, you bake the wraps in the oven and finish them under the broiler. That’s what gives you that crispy outside while keeping the inside juicy.
This is how we make them at home when I don’t feel like firing up the grill.
What to Serve With Kebab Wraps
Keep it simple:
- Coconut rice
- A quick salad
- Fresh fruit
- Garlic yogurt (don’t skip this)
Ingredients
Method
- Preheat oven to 425°F (220°C).
- Prepare the meat
- In a large bowl, combine:
- ground beef
- onion
- red pepper
- parsley
- salt, pepper, crushed red pepper
- paprika + cumin
- Mix thoroughly until fully combined and slightly sticky.
- Assemble kebabs
- Lay out lavash or tortillas
- Spread a thin, even layer of the meat mixture across each
- Roll tightly into logs
- Slice into 1.5–2 inch (4–5 cm) pieces
- Thread onto 12-inch (30 cm) skewers
- Place skewers on a parchment-lined tray:
- Bake 10–15 minutes (bottom gets crispy)
- Flip skewers
- Bake 5–10 minutes more
- Broil on HIGH 2–3 minutes until edges are deeply browned
- Crispy outside, juicy inside
- Make the garlic yogurt
- While the kebabs cook, mix:
- yogurt
- garlic (powder or fresh)
- pinch of salt + lemon juice
- Let sit 10–15 minutes to mellow
- To serve spread yogurt on a plate
- Arrange hot kebabs on top
- Finish with fresh lemon juice + parsley
Notes
Don’t overdo garlic... balance is key.
Broiling at the end makes this next level.
