Middle Eastern · Dinner
Yogurt Lamb Flatbread
Ground lamb spiced with cumin, coriander and paprika, seared until browned, then served on warm grilled flatbread with garlicky yogurt sauce, fresh tomato, cucumber and mint. A Levantine-style flatbread wrap that balances spiced meat with cool yogurt and fresh herbs.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
627Calories
34.6gProtein
40.1gFat
33.9gCarbs
5.4gSugar
3.4gFiber
783mgSodium
149mgChol
15.9gSat Fat
620mgPotassium
180mgCalcium
4.1mgIron
2.3mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Mince garlic, dice tomato and cucumber, and chop mint. Mix cumin, coriander and paprika in a small bowl.
2
Build
Whisk yogurt with 1 minced garlic clove, half the lemon juice and a pinch of salt until smooth; set aside.
3
Sear
Heat 2 tsp olive oil in a skillet over medium-high heat. Add lamb, remaining garlic, and spice blend; cook 6–8 minutes, breaking up meat, until no pink remains and edges brown.
4
Char
Brush flatbread with remaining olive oil. Warm in a dry skillet over medium heat, 1–2 minutes per side, until light char spots appear.
5
Build
Spread yogurt sauce on warm flatbread, then scatter lamb, tomato and cucumber on top.
6
Plate
Finish with mint and remaining lemon juice, fold or roll, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground lamb
- 22 pita or flatbread (about 2.5 oz/70g)
- 1/2 cup120g plain yogurt
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground coriander
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp30ml olive oil, divided
- 4 tbsp40g tomato
- 4 tbsp40g cucumber
- 2 tbsp2 tbsp fresh mint
- 2 tsp2 tsp lemon juice
- salt, to taste
- black pepper, to taste
