Easy to make, home-made Beef Kebab Wraps with Hummus and French fries

What do you do with leftover minced beef, a pack of parsley, and a tub of hummus that's been sitting in the fridge for a while? There were a lot of options - Meatballs possibly, or maybe a bolognese pasta or even Arayes which was on my list for a while. Finally we settled on making kebab wraps just so we could use the hummus as the main condiment for the wrap. Everything was made from scratch - the wrap, the french fries, the hummus and of course the kebab.

A delicious spread of Kebabs, Wraps, Hummus and French Fries

Recipe

For the kebab

150g - 200g of minced beef (from the store)

5 to 6 cloves of garlic - crushed

Quarter onion

Parsley -  6 to 8 stems and leaves - chopped fine

A tablespoon of breadcrumbs and 1 egg (optional). This will allow the ingredients to bind but we didn’t add it this time and the kebabs managed to stick because we were careful.

Salt and pepper - To taste

Method

Mix all of the ingredients in a bowl and divide into 4 equal kebabs. A weigh scale can be used to be precise, but it’s not necessary. Skewers can be used for this as well but again, it’s not necessary. On a pan, these can be put on directly without oil as it releases fat on cooking. Cook for about 3 to 4 minutes each side and they are ready.

For the dough

100g of flour

150ml of water (preferably warm)

3 to 4 pinches of salt

(the measurements can be modified according to how it sticky or dry the dough ends up)

Method

In a big bowl, mix all of these with your hands. Give it some time and it will come together into a big circular dough that can be divided into 4 smaller balls. These can be slightly oiled on the surface and kept covered for a half hour at least. Once they have risen a tiny bit, they can be rolled out using a rolling pin into circles. Dust them with flour and cook on a pan. We used the same pan, so the ‘oil’ from the beef helped make soft wraps. 

For the hummus (oil-free)

100 gm of soaked and cooked white chickpeas (They are soaked overnight and then cooked in a pressure cooker the next day. This allows for a much smoother hummus, especially because there is no oil in this recipe)

2 tbsp of Tahini

1.5 tbsp of lemon juice

4 to 5 cloves of garlic

Water (according to desired consistency, and I use the water in which the chickpeas were cooked)

Salt (to taste)

Method

In a blender, put in all the ingredients and blend it well. Pour in water whenever required to adjust the consistency of the hummus. Keep tasting and adjust according to your preference. I like it tangy and garlic-y, so I put in more lemon juice and garlic.

French fries and salad

French fries were made from peeled potatoes that were cut into ‘finger’ sized pieces and parboiled for about 10 to 15 minutes. After draining the water and drying the potatoes on a cloth, they were put on a flat pan and cooked in the microwave (using hot blast mode) in pork fat (which we had saved earlier) and beef fat (which we got from the kebabs). It took a while to cook and get crispy, but they were delicious. Frozen french fries would do the trick too.

A basic salad was made too with finely chopped tomatoes (2 nos), chopped jalapenos (3 to 4 depending on the size and level of spicy-ness preferred ), finely chopped onion (Half) with crushed garlic (3 to 4 cloves), lemon juice, salt and pepper. 

The final dish was plated with the wrap first, then came the hummus, the kebab, french fries and a sprinkling of the tomatoes. We were super proud of this one because it tasted phenomenal.