Middle Eastern · Lunch
Ground Lamb Skewer Flatbread
Ground lamb seasoned with cumin, coriander and paprika, shaped onto a skewer and grilled, then served on whole-wheat flatbread with lemony yogurt sauce, tomato, cucumber and parsley. Lean lamb and minimal oil keep this handheld meal considerably lighter than a typical kebab wrap.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
385Calories
32.4gProtein
16.7gFat
28.5gCarbs
7gSugar
5.1gFiber
752mgSodium
94mgChol
5.9gSat Fat
598mgPotassium
161mgCalcium
3.7mgIron
2.1mcgVitamin B12
14mgVitamin C
Goes well with
Amber Ale or Märzen Lager
local
Ayran
international
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Mince half the garlic. Mix ground lamb with grated onion, minced garlic, cumin, coriander, paprika, half the salt and black pepper; shape into flat oval around skewer.
2
Chill
Rest the skewer on a plate in the refrigerator for 10 minutes until it firms up and holds together.
3
Grill
Brush the lamb with 0.75 teaspoon olive oil and grill on preheated grill pan over medium-high heat for 3 to 4 minutes per side until charred and cooked through.
4
Plate
Whisk yogurt with lemon juice, remaining garlic and pinch of salt. Slide lamb onto warm oiled flatbread, spoon yogurt sauce over top, scatter diced tomato, cucumber and chopped parsley across surface, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 380g380g ground lamb
- 22 whole-wheat flatbread (about 2 oz/57g)
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp lemon juice
- 4 cloves4 cloves garlic
- 11 small onion
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp paprika
- 1/2 tsp1/2 tsp salt (divided)
- 1/4 tsp1/4 tsp black pepper
- 3 tsp15ml olive oil, divided
- 1/2 cup60g tomato
- 1/2 cup60g cucumber
- 2 tbsp2 tbsp fresh parsley
- 22 lemon wedge
