Skewer steak, onions and capsicum, leaving 2cm at the end, until each skewer is full. Season with salt, pepper, and paprika.
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.
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.
Mix butter and garlic in a small bowl until combined. Portion into individual cups and serve alongside the wraps.
As an alternative to grilling, bake the kebabs at 190 degrees C for 15 to 20 minutes.