Kebab Roll

Juicy, crunchy, layered goodness. The prep time needed to make this yummy treat is so worth it!
1 lb. ground beef, a combination of chuck and sirloin
sprigs of thyme leaves
sprigs of oregano leaves
1 tsp. red chili powder
1 tbsp. cumin powder
1 tbsp. ground pomegranate seeds
1 tbsp. sumac
salt to taste
1/2 cup olive oil
8 wraps (also delicious with soft corn wraps for the gluten free or even just the lettuce as wrap!)
1 red onion, thinly sliced
1 cucumber, slivered
2 limes
handful of mint leaves, roughly broken
handful cilantro leaves, roughly broken
1/2 lettuce head (leaves separated and quartered)
2 cups yogurt whipped
3 peppers, thinly sliced (depending on heat preferences, you can use mild anaheim or fiery thai or habanera)
1 tsp. garam masala
  1.  Combine the red onion and lime juice and leave to marinate in the fridge for 2-3 hours earlier in the day.
  2. Combine the thyme, oregano, chili, cumin, pom seeds and oil and gently mix into the meat (avoid mashing it). Form into kebab around skewers and place in the fridge as you prep the other garnishes.
  3. Thinly slice the cucumbers, roughly chop up mint and cilantro, separate the lettuce leaves, whip the yogurt and slice up the peppers.
  4. Preheat oven to 425 degrees.
  5. Remove kebabs from the fridge and place in a slotted baking dish that will allow the fat to drip down into a separate tray. Grill them for 8-10 minutes turning over once.
  6. Heat the wraps on a hot girdle with some butter and for a minute each side, being careful to not let them burn.
  7. Remove and start layering the wrap, a lettuce leaf or two, slices of cucumber, kebab, marinated onions, chilies, a tbsp. of yogurt, garnish with mint and cilantro leaves and a dusting of garam masala.
  8. Wrap it all up and take a big bite!

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