Middle Eastern · Lunch
Grilled Beef Kidney Wrap
Grilled beef kidney, trimmed and marinated in lemon juice, garlic and cumin, is charred over high heat then sliced thin and folded into a warmed flatbread with tahini sauce, pickled turnip, parsley and onion. The offal delivers a deep mineral, iron-rich flavour balanced against acidic pickles and fresh herbs.
$5
20 minsPrep
8 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
486Calories
38.2gProtein
22.6gFat
34.1gCarbs
4.3gSugar
4.8gFiber
698mgSodium
648mgChol
4.9gSat Fat
710mgPotassium
135mgCalcium
10.8mgIron
55mcgVitamin B12
14mgVitamin C
Goes well with
Palestinian/Lebanese Beer (Taybeh or Almaza)
local
Mint Tea (Nana)
international
gluten-free-adaptable
protein-rich
herb-salt
thirty-min-meals
Instructions
1
Prep
Trim the beef kidney of fat and membrane, then slice into thin strips and toss with lemon juice, garlic, cumin, sumac, olive oil, salt and pepper.
2
Marinate
Cover and refrigerate the kidney strips for 30 minutes.
3
Grill
Lay the kidney strips on a hot grill pan over high heat and cook 3 to 4 minutes per side until deeply browned and firm with no pink inside.
4
Assemble
Warm the pita, spread tahini mixed with yogurt down the centre, then pile on kidney, pickled turnip, parsley and red onion.
5
Plate
Fold in the pita sides and roll tightly into a wrap, cut in half diagonally, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef kidney
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp olive oil
- 22 pita bread (about 2.4 oz, 68g)
- 3 tbsp3 tbsp tahini
- 2 tbsp2 tbsp plain yogurt
- 3 oz86g pickled turnip
- 4 tbsp4 tbsp parsley
- 4 tbsp4 tbsp red onion
- salt, to taste
- black pepper, to taste
