Stuffed vegetables and leaf rolls
A quick Pakistani street-food snack, kathi roll is made by wrapping spiced beef grilled until charred in paratha flatbread and finishing it with scallions and fresh herbs. Removing the meat from the grill before it overcooks keeps the wrap juicy. Its simple, dairy-free filling also makes it a suitable option for people sensitive to lactose.
Mix the beef tenderloin strips with the olive oil, ground red pepper, cumin, and salt. Marinate in the refrigerator for at least 30 minutes.
Cook the marinated meat on a hot grill for 5 minutes, until lightly charred on all sides. Remove it from the heat and let it rest for a few minutes.
Warm the parathas in a dry skillet for a few seconds to make them pliable.
Place the grilled meat on the paratha with the scallions, cilantro, and lemon juice, then roll it up tightly.
Do not wrap the meat as soon as it comes off the grill; letting it rest for a few minutes helps keep the juices inside. Contains gluten (paratha).
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