American · Dinner
California Grilled Lamb Pita Wrap Plate
California weeknight tradition reading thin lamb leg slices marinated in garlic, lemon, and oregano then grilled hard, piled into warm pita bread with shredded lettuce, tomato, and a garlic yogurt sauce, plated with a quick chickpea salad for the West Coast Mediterranean-inflected pita wrap plate.
$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
785Calories
52gProtein
35gFat
58gCarbs
8gSugar
9gFiber
845mgSodium
110mgChol
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Instructions
1
Prep
Slice lamb leg across the grain into 5mm strips. Shred lettuce, dice tomato and cucumber, thinly slice red onion. Chop oregano and parsley. Mince 8 garlic cloves, grate the remaining 2. Halve both lemons. Whisk minced garlic, half oregano, juice from both lemons, 2 tbsp olive oil, cumin, coriander, paprika, 0.5 tsp salt, pepper; toss lamb, marinate 15 minutes. Stir yogurt with grated garlic, half parsley, juice from both lemons, 0.5 tsp salt. Toss chickpeas with cucumber, vinegar, 2 tbsp olive oil, remaining oregano, 0.5 tsp salt.
2
Grill
Heat grill pan over medium-high 4 minutes. Working in batches if needed to avoid crowding, lay marinated lamb strips in single layer, grill 2 minutes per side until each face turns deep mahogany.
3
Toast
Warm pitas on grill pan 30 seconds per side until pliable.
4
Plate
Spread garlic yogurt sauce inside each pita. Layer lettuce, tomato, red onion, grilled lamb. Drizzle remaining 2 tbsp olive oil and yogurt across lamb. Close pitas, halve, set on plate with chickpea salad alongside, scatter remaining parsley across.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless lamb leg
- 4 large white pita breads
- 300g (10.6 oz) Greek yogurt
- 300g (10.6 oz) ripe tomato
- 120g (4.2 oz) iceberg lettuce
- 300g (10.6 oz / 2 cans) canned chickpeas
- 80g (2.8 oz) red onion
- 120g (4.2 oz) English cucumber
- 10 garlic cloves
- 2 medium lemons
- 90ml (1/4 cup + 2 tbsp) extra-virgin olive oil
- 2 tbsp red wine vinegar
- 20g (small handful) fresh oregano
- 20g (small handful) flat-leaf parsley
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper