Koobideh Kebab Wraps

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Ingredients:

• 1 lb. ground beef

• 1 white onion

• 1/4 red bell pepper

• 1-2 serrano chilies

• 1 garlic clove

• 1/2 tsp salt

• 1 tsp black pepper

• 1/4 tsp turmeric

Wraps

• lavash or pita bread

• 2 tbsp butter

• 6-8 strands of saffron

• greek yogurt

• 1 thinly sliced red onions

• 1/4 cup fresh cilantro

• 1 tbsp sumac

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Instructions:

1. In a blender, add the onion, red bell pepper, chilies, and garlic. Pulse until completely minced.

2. In a small bowl, mix together the onion mixture, ground beef, and spices until well combined.

3. On a parchment paper lined baking sheet, spread the beef mixture into an 8x10 square (the meat should only be about 1/2 an inch thick).

4. Use a spatula or knife to cut the square into long kebabs, and then make indentations along each kebab (not cutting all the way through). Drizzle the kebabs with some olive oil.

5. Bake at 450 for ten minutes, then move the rack to the top of the oven and broil for 5 more minutes until the kebabs are golden brown.

6. While the kebabs are cooking, melt together the butter and saffron and let them infuse together. Once the kebabs are done, brush them with the saffron butter.

7. In a small bowl, mix together thinly sliced red onion, chopped cilantro, and sumac.

8. Spread each pita generously with some yogurt (I like to mix in fresh minced garlic, salt, and olive oil), add 2 kebabs on each wrap, then top with the onion and cilantro mixture.

9. Wrap everything together tightly, then brush the outside of the wrap with the remaining saffron butter. Grill in a skillet on medium high heat for a few minutes on each side until crispy and light golden brown