Middle Eastern · Lunch
Grilled Lamb Wrap (High-Protein)
Grilled lamb leg strips seasoned with cumin, coriander, garlic, and lemon juice, served warm in pita with hummus, Greek yogurt, cucumber, tomato, red onion, and fresh mint, topped with toasted pumpkin seeds and tahini drizzle.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
702Calories
58.3gProtein
36.9gFat
41.8gCarbs
6.1gSugar
8.6gFiber
1189mgSodium
205mgChol
9.9gSat Fat
980mgPotassium
230mgCalcium
6.8mgIron
2.9mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Toss lamb strips with minced garlic, ground cumin, ground coriander, lemon juice, olive oil, salt, and pepper until coated.
2
Marinate
Cover and refrigerate the lamb for 20 minutes.
3
Sear
Heat a grill pan over high heat. Cook lamb strips 3–4 minutes per side until charred and cooked through, then toast pita 30–45 seconds per side until warm and lightly browned.
4
Finish
Spread hummus and Greek yogurt on pita, layer cucumber, tomato, red onion, and lamb, scatter pumpkin seeds and mint, drizzle with tahini sauce.
5
Plate
Fold the pita and cut in half to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g lamb leg
- 22 pita bread (about 2.4 oz/68g)
- 1/2 cup120g hummus
- 1/2 cup120g full-fat Greek yogurt
- 4 tbsp4 tbsp pumpkin seeds
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp ground coriander
- 2 tbsp30ml lemon juice
- 2 tbsp28g olive oil
- 11 cucumber (about 40g)
- 88 cherry tomatoes (about 30g)
- 44 thin slices red onion (about 15g)
- 2 tbsp2 tbsp fresh mint leaves
- 2 tbsp32g tahini
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
