Beef and Capsicum Kebab Wraps

    40 minutes

    This tasty recipe features steak, onion and capsicums grilled as a kebab then wrapped in tortillas. Garlic butter dip adds extra flavour.

    2 people made this

    Serves: 8 

    • 500g beef skirt steak, cut into 2cm cubes
    • 2 large brown onions, cut into 2cm pieces
    • 2 large green capsicums, cut into 2cm pieces
    • 2 large red capsicums, cut into 2cm pieces
    • 1 large yellow capsicum, cut into 2cm pieces
    • 8 wooden skewers, soaked in water
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon paprika
    • 12 (25cm) flour tortillas
    • 1 cup (225 g) butter, melted
    • 1 clove garlic, crushed

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Skewer steak, onions and capsicum, leaving 2cm at the end, until each skewer is full. Season with salt, pepper, and paprika.
    2. Preheat a barbecue grill plate for high heat and lightly oil the plate. Grill the skewers until steak is browned on all sides, about 8 minutes. An instant-read thermometer inserted into the centre of the steak should read 70 degrees C.
    3. Put tortillas on a microwaveable plate and cover with a damp paper towel. Microwave in 30-second intervals until the tortillas are heated through. Slide the meat and vegetables off the skewers into the tortillas and roll up.
    4. Mix butter and garlic in a small bowl until combined. Portion into individual cups and serve alongside the wraps.

    Cook's Note:

    As an alternative to grilling, bake the kebabs at 190 degrees C for 15 to 20 minutes.

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