Middle Eastern · Lunch
Grilled Meat Skewer Wrap
A Middle Eastern lamb pita wrap featuring 140g of grilled lamb leg marinated in garlic, lemon, and cumin, served with lentil-tahini spread, cabbage, cucumber, and parsley. Fibre-rich lentils and fresh vegetables keep the portion protein-forward and easy to digest for a GLP-1-friendly meal.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
417Calories
38.2gProtein
13.9gFat
30.1gCarbs
4.3gSugar
8.9gFiber
410mgSodium
109mgChol
4.1gSat Fat
690mgPotassium
95mgCalcium
4.8mgIron
2.1mcgVitamin B12
14mgVitamin C
Goes well with
Levantine red wine (Château Musar or similar)
local
Ayran
international
protein-rich
high-fiber
low-calorie
glp-1
Instructions
1
Prep
Toss lamb leg cubes with 2 cloves garlic, 1 tbsp lemon juice, cumin, smoked paprika, olive oil, salt, and pepper until evenly coated.
2
Marinate
Cover and refrigerate the lamb for 20 minutes.
3
Grill
Thread lamb onto a skewer and grill over medium-high heat, turning every 2 minutes, for 8 to 10 minutes until charred outside and just firm with a hint of pink.
4
Plate
Spread lentil-tahini paste on warmed pita, top with cabbage, cucumber, and parsley, slide grilled lamb onto the wrap, and fold closed to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g lamb leg
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 1/2 cup90g cooked lentils
- 2 tbsp2 tbsp tahini
- 22 small clove garlic
- 2 oz56g pita
- 2/3 cup60g cabbage
- 1/2 cup50g cucumber
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
