Middle Eastern · Lunch
Grilled Meat Skewer Wrap
Grilled lamb shoulder skewers marinated in garlic, cumin, and lemon, served in a warm pita with tahini sauce, tomato, cucumber, red onion, and parsley. The lamb is charred over high heat for a smoky crust, then sliced and wrapped for a handheld Middle Eastern street-food meal.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
628Calories
38.6gProtein
37.8gFat
36.2gCarbs
4.8gSugar
5.9gFiber
858mgSodium
140mgChol
10.7gSat Fat
755mgPotassium
138mgCalcium
5.3mgIron
2.2mcgVitamin B12
10.5mgVitamin C
protein-rich
high-fiber
mediterranean
thirty-min-meals
all-time-classics
Instructions
1
Prep
Combine lamb, olive oil, garlic, cumin, smoked paprika, lemon juice, salt, and pepper in a bowl until evenly coated, then refrigerate 30 minutes.
2
Thread the marinated lamb cubes onto a metal or soaked wooden skewer, packing them close together.
3
Grill over high heat for 8 to 10 minutes, turning every 2 minutes, until charred with medium-rare doneness.
4
Rest the lamb on a plate for 3 minutes, then slice off the meat and warm the pita over medium heat for 30 seconds per side.
5
Build the wrap by spreading tahini thinned with water and lemon juice down the pita center, layering tomato, cucumber, red onion, and parsley.
6
Plate
Lay the lamb over the vegetables, fold the pita sides in, roll tightly, and serve seam side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb shoulder
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp smoked-paprika
- 2 tbsp2 tbsp lemon-juice
- 22 pita (about 2.4 oz/68g)
- 3 tbsp3 tbsp tahini
- 2 tbsp2 tbsp water
- 22 squeeze lemon juice
- 44 tomato slices
- 4 oz114g cucumber
- 44 thin red onion slices
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black-pepper
