If you are looking for a way to make your lunch more interesting, try these bohemian kebab wraps. They are simple and delicious. You can use any veggies that you like – I used onions, red pepper, mushrooms and cherry tomatoes because they were what was available in my fridge at the time. These wraps will be perfect for summer barbecues or as an alternative to sandwiches during the work week.
Bohemian Kebabs Wraps recipe: http://www.the-girl-who-ate-everything.com/2013/03/bohemian-kebab-wraps_30.html
prep: 30 mins cook: 10 mins total: 40 mins Servings: 8 Yield: 8 kebabs
12 (10 inch) flour tortillas
2 large red bell peppers, cut into 1-inch pieces
2 large yellow onions, cut into 1-inch pieces
4 (4 ounce) beef skirt steaks, cut into 1-inch cubes
1 teaspoon ground black pepper
1 large yellow bell pepper, cut into 1-inch pieces
1 clove garlic, crushed
8 wooden skewers, soaked in water
2 large green bell peppers, cut into 1-inch pieces
1 teaspoon paprika
1 teaspoon salt
1 cup butter, melted
Skewer steak, onions, green bell peppers, red bell peppers, and yellow bell peppers, leaving 1 inch at the end, until each skewer is full. Season with salt, pepper, and paprika.
Preheat an outdoor grill for high heat and lightly oil the grate. Grill the skewers until steak is browned on all sides, about 8 minutes. An instant-read thermometer inserted into the center of the steak should read 160 degrees F (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.
Per Serving: 664 calories; protein 17.8g; carbohydrates 69.9g; fat 27.4g; cholesterol 78.8mg; sodium 992.8mg.