Dairy-Free Homemade Kebab Wrap
Elevate your mealtime with this flavorful Dairy-Free Homemade Kebab Wrap—perfect for a quick, nourishing lunch or dinner. Featuring seasoned ground chicken or lamb infused with aromatic spices like cumin, coriander, and smoked paprika, these kebabs are seared to perfection for a smoky, irresistible char. Wrapped in warm pita bread and topped with a zesty cucumber-tomato-parsley salad and a creamy dairy-free tahini sauce, this recipe balances bold, savory flavors with refreshing crunch in every bite. Ready in just 40 minutes and completely dairy-free, it’s a wholesome option that’s sure to delight both everyday diners and those with dietary restrictions. Simple to make and brimming with Mediterranean-inspired flair, these wraps are your new go-to for delicious, hand-held comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground chicken or lamb
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 small, thinly sliced Cucumber
- 2 medium, sliced Tomato
- 0.25 cup, chopped Fresh parsley
- 2 tablespoons Lemon juice
- 0.25 cup Tahini
- 2 tablespoons Water
- 4 pieces Pita bread
Instructions
In a large bowl, combine ground chicken or lamb with chopped onion, minced garlic, ground cumin, ground coriander, smoked paprika, chili flakes, salt, and black pepper. Mix thoroughly using your hands until all the ingredients are well combined.
Shape the mixture into small logs or patties, about 2-3 inches long, and place on a plate. Refrigerate for 15 minutes to help them hold their shape when cooking.
While the kebabs are chilling, prepare the tahini sauce by whisking together tahini, lemon juice, and water in a small bowl. Adjust the consistency with more water if needed, and add salt to taste.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the kebabs and cook for 4-5 minutes per side, or until fully cooked and browned all over.
Meanwhile, in a bowl, toss the cucumber slices, tomato slices, and chopped parsley with a pinch of salt and a squeeze of lemon juice.
Warm the pita bread by placing it on a dry skillet over medium heat for about 30 seconds per side or until slightly toasted.
To assemble the wraps, spread a spoonful of tahini sauce on each pita, add a couple of kebabs, and top with the cucumber, tomato, and parsley mixture.
Fold the pita over the filling to create a wrap and serve immediately.
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6127 mg | 266% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 35.3 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4870 mg | 375% | |
| Iron | 21445.7 mg | 119143% | |
| Potassium | 2668 mg | 57% | |
*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.
