Middle Eastern · Dinner
Ground Lamb Skewer Flatbread
Ground lamb is seasoned with cumin, sumac and warm spices, shaped onto a skewer and grilled, then served over warm flatbread with garlic yogurt, tomato, red onion and fresh parsley. The flatbread soaks the meat juices while the yogurt cuts the lamb's richness with a cool, tangy contrast.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
628Calories
38.9gProtein
38.2gFat
33.5gCarbs
5.9gSugar
3.9gFiber
783mgSodium
152mgChol
15.4gSat Fat
680mgPotassium
170mgCalcium
4.8mgIron
2.6mcgVitamin B12
11mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Mince 1 clove garlic and combine with ground lamb, cumin, sumac, cinnamon, paprika, salt and pepper; mix by hand until evenly distributed and sticky, about 1 minute.
2
Chill
Shape the mixture around a skewer into a log and refrigerate for 15 minutes until firm enough to hold its shape on the grill.
3
Sear
Grill the lamb skewer over medium-high heat, turning every 2 minutes for 8 to 10 minutes total, until deeply browned outside and no longer pink inside.
4
Whisk
Grate the remaining garlic clove and whisk with yogurt and lemon juice; stir in a pinch of salt until smooth.
5
Toast
Warm the flatbread on the grill over medium heat for 20 to 30 seconds per side until lightly charred and pliable.
6
Plate
Slide lamb off the skewer onto flatbread, scatter chopped tomato, sliced red onion and parsley over top, drizzle with garlic yogurt and olive oil, then fold or roll to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground lamb
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp paprika
- salt and black pepper, to taste
- 22 pita or flatbread (about 2.4 oz/70g)
- 1/2 cup120g plain yogurt
- 11 small clove garlic
- 2 tsp2 tsp lemon juice
- 4 tbsp4 tbsp tomato
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp olive oil
