Meatballs and kebabs
This filling street-food wrap is made by tenderizing an economical, fibrous cut of cubed meat in a pressure cooker, then finishing it on the grill. The two-stage cooking makes even a tough cut tender while retaining its smoky grilled flavor, and it also works as a satisfying late-night snack.
Mix the cubed meat with the grated onion, crushed garlic, tomato paste, yogurt, olive oil, cumin, Turkish red pepper flakes, and salt. Refrigerate for 20 minutes.
Transfer the marinated meat to a pressure cooker and add half of the standard 200 ml measure of water. Close the lid and cook over low heat for 12 minutes after the cooker whistles for the first time. Turn off the heat and wait for the pressure to release naturally.
Drain the tender meat and transfer it to a grill pan or barbecue. Cook over high heat for 8 minutes, turning until browned on each side.
Warm the lavash in a dry skillet for a few seconds. Divide the grilled meat, tomato slices, and lettuce leaves among the lavash, then wrap tightly.
Do not overcook the meat in the pressure cooker; the goal is to soften it enough to finish quickly on the grill without letting it fall apart. Warm the lavash before wrapping, or it may crack when folded. Allergens: contains wheat (gluten) and dairy.
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