This is a wonderful family meal that gives you an opportunity to cook ground beef on the grill. Instead of a burger, it is a grilled beef kebab.

Using a high-quality lean ground beef keeps the meat together without a binder, and not having a lot of rendering fat reduces flare-ups. This has become a family favorite, where we get to try some new flavors and mix and match the toppings we add to the wrap.

To see more about this recipe see the article in Seattle Met supported by Laura’s Lean Meat – “Barbecue Champion Creates Kid and Parent Approved Kebabs with Laura’s Lean Beef“

Recipe Directions

1. Meat Kabob

2. Combine the ground beef and all the seasonings, then mix thoroughly until well combined.

3. Rest the beef kabob mixture in a cooler while you prepare the rest of the ingredients.

4. Yogurt Sauce

5. Combine the yogurt, garlic, and cucumber in a bowl. Place in a cooler for the flavors to meld until ready to serve.

6. Slaw

7. Combine the cabbage, carrot, and lemon juice to create a simple salad.

8. To Cook

9. Light the grill and preheat to a medium temperature.

10. Divide the meat into 4 even portions, then gently wrap the beef mixture around each skewer.

11. Gently place the kebob skewers on the grill and let slowly cook. To cook the beef all the way through it needs to be a gentle heat so the outside doesn’t overcook, while the inside remains raw. This also helps keep the ground beef from falling apart.

12. When the first side is browned and cooked part way through, turn and cook the other side. The kebob needs to be cooked through or to a temperature of 160 degrees F (71 degrees C).

13. To Serve

14. Lay out the flat bread. Top with the simple slaw, tomato, cilantro, and the cooked kebob removed from the skewer. Drizzle with the yogurt sauce.