Turkish · Lunch
Grilled Lamb Skewer Wrap
Cubed lamb shoulder marinated in garlic, oregano, and cumin, grilled on a skewer over high heat until charred at the edges, then tucked into warm pita with tomato, red onion, parsley, and garlicky yogurt sauce. Smoky, herbaceous, and tangy.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
615Calories
42.6gProtein
33.8gFat
34.5gCarbs
5.8gSugar
4.3gFiber
890mgSodium
161mgChol
11.9gSat Fat
760mgPotassium
180mgCalcium
4.6mgIron
2.4mcgVitamin B12
9mgVitamin C
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut the lamb shoulder into 1-inch cubes and pat dry. Mince 2 cloves garlic and grate 1 small clove separately.
2
Marinate
Toss lamb cubes with minced garlic, cumin, oregano, olive oil, and lemon juice; cover and refrigerate 30 minutes.
3
Grill
Thread marinated lamb onto a metal skewer, leaving gaps between pieces. Grill over high heat for 8 to 10 minutes, turning every 2 minutes, until edges char and center springs back when pressed.
4
Rest
Slide lamb off skewer onto a plate and let rest 3 minutes.
5
Finish
Whisk grated garlic, yogurt, and salt together until smooth.
6
Build
Warm pita in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
7
Assemble
Lay warm pita flat. Spread garlic yogurt sauce down the centre, scatter diced tomato, red onion slices, and chopped parsley over it.
8
Wrap
Pile rested lamb over vegetables, season with salt and black pepper, fold pita over filling and tuck sides while rolling.
9
Plate
Set wrap seam-side down on a plate and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp oregano-dried
- 2 tbsp2 tbsp olive oil
- 1 tbsp1 tbsp lemon-juice
- 22 pita (about 2.5 oz/70g)
- 1/2 cup120g plain yogurt
- 22 small clove garlic
- 44 tomato
- 44 thin slices red onion
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black-pepper
