Adana Kebab Wrap
Indulge in the bold and smoky flavors of the Middle East with this irresistible Adana Kebab Wrap recipe. Featuring juicy, spiced ground lamb blended with red bell peppers, garlic, and onions, these kebabs are perfectly grilled to create a charred, savory bite. Nestled in warm flatbreads or lavash, each wrap is loaded with fresh toppings like diced tomatoes, cucumbers, parsley, and mint, then drizzled with a creamy, tangy yogurt sauce infused with lemon and sumac. Whether served for a casual weeknight meal or a festive gathering, these wraps bring together a symphony of spices, textures, and vibrant Mediterranean flavors in just 45 minutes. Perfect for lovers of Turkish street food and healthy, satisfying recipes, this Adana Kebab Wrap is a must-try for your next culinary adventure. Keywords: Adana Kebab, lamb kebab wrap, Mediterranean recipe, yogurt sauce, Turkish street food.
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Recipe Information
Ingredients
- 500 grams ground lamb
- 1 medium red bell pepper
- 3 large garlic cloves
- 1 medium onion
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 pieces flatbreads or lavash
- 1 large tomato
- 1 medium cucumber
- 0.5 bunch parsley
- 0.25 bunch mint leaves
- 200 grams plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon sumac
Instructions
Dice the red bell pepper and onion finely. Mince the garlic cloves.
In a large mixing bowl, combine the ground lamb with diced red bell pepper, minced garlic, diced onion, cumin, paprika, cayenne pepper, salt, and black pepper.
Mix the ingredients thoroughly using your hands until well combined. Cover the mixture and refrigerate for at least 20 minutes to allow the flavors to meld.
While the meat is marinating, prepare the yogurt sauce by mixing plain yogurt with lemon juice, olive oil, and half the sumac. Stir well and keep chilled.
Dice the tomato and cucumber. Chop the parsley and mint leaves finely.
Divide the meat mixture into four equal portions. Shape each portion onto skewers, flattening them into elongated sticks about 1-inch thick.
Preheat a grill or grill pan over medium-high heat. Once hot, grill the kebabs for about 6-8 minutes, turning occasionally until fully cooked and browned.
Warm the flatbreads or lavash lightly on the grill for about 30 seconds on each side.
Place a grilled kebab on each flatbread. Top with diced tomatoes, cucumber, parsley, and mint.
Drizzle the prepared yogurt sauce over the fillings, sprinkle with remaining sumac, and wrap the flatbread tightly around the fillings.
Serve the Adana Kebab Wraps immediately for the best taste and texture.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 226 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
