Middle Eastern · Lunch
Grilled Lamb Wrap Flatbread
Grilled lamb shoulder, marinated in garlic, cumin and lemon, sliced and folded into warm flatbread with tahini sauce, chopped tomato, red onion, and parsley. Char from the grill pan contrasts smoky cumin and sharp lemon against cool, nutty tahini in a handheld Middle Eastern wrap eaten warm.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
38.4gProtein
36.8gFat
33.6gCarbs
4.3gSugar
4.9gFiber
980mgSodium
143mgChol
11.9gSat Fat
690mgPotassium
110mgCalcium
4.6mgIron
2.5mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
protein-rich
mediterranean
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice lamb shoulder thinly against the grain. Toss with olive oil, garlic, cumin, paprika, lemon juice, salt and pepper until coated.
2
Marinate
Cover and refrigerate the lamb for 30 minutes.
3
Grill
Heat a grill pan over high heat. Cook lamb slices 3–4 minutes per side until deep char marks form and centres are no longer pink.
4
Plate
Warm pita in the hot pan 30 seconds per side. Spread tahini mixed with yogurt and water down centre, layer lamb, tomato, onion and parsley on top, fold and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g lamb shoulder
- 22 pita (about 68g)
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp lemon juice
- 3 tbsp3 tbsp tahini
- 2 tbsp2 tbsp plain yogurt
- 2 tsp2 tsp water
- 44 tomato slices
- 44 thin slices red onion
- 2 tbsp2 tbsp parsley
