Turkish · Lunch
Grilled Lamb Skewer Wrap (High-Protein)
A grilled lamb wrap built on skewered leg meat marinated in garlic, cumin and sumac, folded into warm flatbread with Greek yogurt, feta and hummus, plus grilled peppers, onion and parsley. Charred, tangy, herb-forward and protein-rich.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
682Calories
53.4gProtein
36.9gFat
44.8gCarbs
7.3gSugar
8.6gFiber
1685mgSodium
215mgChol
14.8gSat Fat
980mgPotassium
330mgCalcium
5.2mgIron
2.9mcgVitamin B12
24mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut lamb leg into 1-inch cubes and pat dry. Thread onto a metal or soaked wooden skewer.
2
Marinate
Whisk olive oil, garlic, cumin, sumac, smoked paprika, salt, pepper and lemon juice. Toss lamb through marinade and chill 30 minutes.
3
Grill
Cook skewer on a hot grill over medium-high heat for 8 to 10 minutes, turning every 2 minutes, until charred and firm with slight give at centre.
4
Rest
Slide lamb off skewer and rest 3 minutes so juices settle back into the meat.
5
Build
Heat flatbread in a dry skillet over medium heat for 30 seconds per side until pliable. Spread hummus and yogurt on flatbread, layer lettuce, tomato, bell pepper, onion and grilled lamb, scatter feta and parsley, then fold and roll into a tight cylinder.
6
Plate
Cut wrap in half on a diagonal and place on a plate to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lamb leg
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp sumac
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp lemon juice
- 22 whole-wheat flatbread (about 2.1 oz/60g)
- 3.6 oz100g full-fat Greek yogurt
- 2.8 oz80g feta
- 2.2 oz60g hummus
- 11 bell pepper
- 11 onion
- a small handful of parsley
- 44 lettuce leaves
- 44 tomato slices
