Turkish · Lunch
Spit-Roasted Lamb Wrap (High-Protein)
Spit-style shaved lamb leg, seared hot and piled into a warm flatbread with a thick garlicky yogurt, extra crumbled feta for a protein lift, chopped tomato, onion, and sumac-dusted parsley. Smoky paprika and cumin season the lamb, echoing Turkish doner technique without an actual rotating spit.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
682Calories
57.3gProtein
33.8gFat
45.2gCarbs
5.9gSugar
5.6gFiber
1380mgSodium
218mgChol
13.1gSat Fat
870mgPotassium
410mgCalcium
4.9mgIron
3.1mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice the lamb leg thinly against the grain. Toss with half the garlic, cumin, smoked paprika, salt, and 1/2 tbsp oil.
2
Marinate
Cover and let the lamb sit at room temperature for 10 minutes.
3
Sear
Heat the remaining 1/2 tbsp olive oil in a skillet over high heat. Sear the lamb for 3 to 4 minutes, turning once, until the edges are deeply browned and crisp.
4
Build
Whisk the yogurt, remaining garlic, a squeeze of lemon juice, and salt until smooth. Toast the flatbread in a dry skillet for 30 to 45 seconds per side until lightly speckled. Spread the garlic yogurt over the flatbread, layer on the lamb, feta, diced tomato, sliced red onion, and chopped parsley, finishing with sumac.
5
Plate
Fold the flatbread into a tight roll, tucking in the sides, cut on a diagonal, and set seam side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g lamb leg
- 22 naan or large flatbread (about 75g)
- 160g160g full-fat Greek yogurt
- 90g90g feta
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp olive oil
- 11 small tomato
- 44 thin slices red onion
- 20g20g fresh parsley
- 11 lemon
