Beef Roll Ups
A cross between a burger and Arayes, these beef roll-ups are made with ground beef, onion and spices, rolled in a wrap, flatbread or lavash, then grilled until crispy. Served with delicious tahini sauce for a perfect flavor combo.
Servings: 3
Ingredients
- 1 lb ground beef (85/15 fat content)
- ½ medium onion finely minced
- ¼ cup fresh parsley, minced (optional)
- 1 tsp salt
- ½ teaspoon cumin
- 1 teaspoon coriander
- ½ tsp onion powder
- ½ tsp garlic granulated or powder
- ¼ teaspoon Aleppo pepper or paprika
- 3 10-inch wraps or lavash bread
Instructions
- In a bowl, mix ground beef, onion, parsley, salt and all spices. Don't overwork the meat - gently mix until just combined.
- Lay out one wrap and spread a thin, even layer of meat mixture across the entire surface, about 1 cm thick (a bit less than ½ inch). Starting from the end closest to you, roll the wrap tightly to create a log. Repeat with the remaining wraps.
- Align the rolled wraps and insert skewers, perpendicularly, through them, spacing the skewers about 1.5 to 2 inches apart.
- Using a thin, sharp knife, cut between the skewers to create individual skewer roll-ups.
- Preheat grill to medium-high heat (450°F). Grill the roll-ups on the cut sides (meat exposed) for about 4 minutes on each side, or until the edges are crispy and the meat reaches an internal temperature of approximately 145 - 150°F. Then grill on the wrap/pita side for about 1 minute just to crisp it up and get nice grill marks.
- Serve hot with tahini sauce for dipping or drizzled on top.
Notes
- You can skip the grill and sear them in a cast iron skillet over medium-high heat.
- Can swap with ground lamb or combine lamb and beef.
- If using ground lamb or higher fat content beef, watch for flare-ups on the grill.
- Pre-soak wooden skewers for at least 20 minutes to prevent burning.