Beef Seekh Kebab Wrap

In a large mixing bowl, combine the ground beef, finely chopped onion, cilantro, green chili (if using), garlic paste, ginger paste, ground cumin, ground coriander, red chili powder, garam masala, salt, black pepper, and fresh lemon juice. Mix thoroughly to incorporate all the spices evenly.

Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld and for the mixture to firm up.

While the meat marinates, prepare the yogurt sauce. In a small bowl, combine the plain yogurt, finely chopped mint leaves, and diced cucumber. Mix well and refrigerate until ready to serve.

Preheat your grill or grill pan to medium-high heat. If using wooden skewers, ensure they have been soaked for 30 minutes to prevent burning.

Divide the marinated beef mixture into 4 equal portions. With wet hands, mold each portion around a skewer in a long, sausage shape, pressing firmly to ensure they hold together.

Brush the beef seekh kebabs lightly with vegetable oil to prevent sticking. Grill the kebabs for about 6-7 minutes on each side, turning occasionally, until fully cooked and nicely charred on the outside.

While the kebabs cook, warm the flatbreads or naan on the grill or in a pan until soft and pliable.

To assemble the wraps, place a lettuce leaf on each flatbread, add a grilled beef seekh kebab, top with sliced tomatoes, and a generous dollop of the prepared yogurt sauce.

Wrap the flatbread around the filling tightly, securing with foil or parchment paper if needed, and serve immediately.