Kathi roll is a fast Pakistani street snack made by grilling spiced beef until charred, then wrapping it in thin paratha bread with fresh onion and greens. Pulling the meat off the grill before it overcooks keeps the wrap juicy. With no dairy in its simple filling, it's also an easy option for anyone sensitive to lactose.
Toss the beef tenderloin strips with the olive oil, paprika, cumin and salt, then marinate in the fridge for at least 30 minutes.
Grill the marinated meat over high heat for 5 minutes until lightly charred on every side, then rest for a few minutes off the heat.
Warm the paratha breads in a dry pan for a few seconds to soften them.
Place the grilled meat with the spring onion, coriander and lime juice onto the paratha and roll tightly.
Don't wrap the meat straight off the grill; resting it for a few minutes keeps the juices from running out. Allergens: contains gluten (paratha bread).
Warming the paratha in a dry pan for a few seconds before wrapping makes it more pliable and less likely to tear.
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