Middle Eastern · Dinner
Ground Lamb Skewer Flatbread
Ground lamb seasoned with cumin, garlic and sumac, grilled skewer-style and piled onto warm flatbread with a thick Greek yogurt sauce, extra crumbled feta and a lemony cucumber-chickpea topper for added protein and fibre. Finished with parsley, red onion and a squeeze of lemon.
$6
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
695Calories
51.3gProtein
39.8gFat
38.9gCarbs
6.4gSugar
6.9gFiber
1494mgSodium
186mgChol
16.1gSat Fat
870mgPotassium
330mgCalcium
5.4mgIron
2.9mcgVitamin B12
14mgVitamin C
Goes well with
Levantine red wine or Côtes du Rhône
local
Ayran
international
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Combine ground lamb, minced garlic, ground cumin, sumac, half the parsley and 1/4 tsp salt in a bowl; mix until just combined and shape into 3–4 small oval logs.
2
Chill
Rest the shaped lamb logs on a plate in the fridge for 15 minutes.
3
Toss
In a small bowl, toss drained chickpeas with diced cucumber, sliced red onion, half the lemon juice, olive oil and a pinch of salt until evenly coated.
4
Sear
Heat a grill pan over medium-high heat. Cook the lamb skewers for 5–6 minutes, turning every 90 seconds, until browned and no longer pink at the thickest point.
5
Plate
Whisk Greek yogurt with remaining lemon juice, black pepper and a pinch of salt. Spread onto warm flatbread, top with seared lamb, scatter chickpea-cucumber mixture and feta over top, finish with remaining parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g ground lamb
- 22 pita or flatbread (about 65g)
- 120g120g canned chickpeas
- 160g160g plain full-fat Greek yogurt
- 56g56g feta, crumbled
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp sumac
- 30g30g fresh parsley
- 60ml60ml fresh lemon juice
- 120g120g cucumber
- 40g40g red onion
- 30ml30ml olive oil
- 1/2 tsp1/2 tsp ground black pepper
- 1 tsp1 tsp salt, divided
