High-Protein Turkish-Style Wrap Kebap

Steps

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1. 1
   In a bowl, combine the 180g of extra-lean ground beef with the finely diced onion, garlic powder, cayenne pepper, paprika, oregano, salt, and black pepper. Use a fork to thoroughly mix and smash everything together for about a minute.
   ▶ ≈0:20
2. 2
   Take a large tortilla and cut it into a rectangular shape. Spread the seasoned meat evenly across the entire surface of the tortilla.
   ▶ ≈1:05
3. 3
   Cut the tortilla with meat into 9 equal rectangular pieces, first marking the sizes lightly before cutting all the way through. Take the leftover tortilla scraps from earlier, tear them to size, and place them on top of the rectangles to create layers.
   ▶ ≈1:38
4. 4
   Stack all the rectangular pieces on top of each other to form a kebab shape. Pierce through the center with a skewer or chopstick to hold all the layers together.
   ▶ ≈2:03
5. 5
   Heat 3g of olive oil in a pan over medium heat. Add the kebab skewer and cover with a lid. Flip every 90 seconds, cooking for about 12 minutes total until the outside is nicely browned and the inside is fully cooked.
   ▶ ≈2:24
6. 6
   In a bowl, combine 170g of non-fat Greek yogurt, 3g of olive oil, a squeeze of lemon juice, 50g of thinly sliced cucumber, 1 clove of garlic (pressed or microplaned), a pinch of salt, and optional fresh dill. Stir well and taste to adjust seasoning.
   ▶ ≈2:52
7. 7
   In another bowl, combine the sliced onion, 150g of tomato, and 100g of cucumber. Add a pinch of salt, black pepper, 3g of olive oil, and a squeeze of lemon juice. Mix well.
   ▶ ≈3:29
8. 8
   Place the cooked kebab in a large bowl. Serve with the yogurt dipping sauce on the side and the fresh salad. Enjoy your meal.
   ▶ ≈3:49