Gluten-Free Adana Kebab Wrap
Savor the bold, smoky flavors of the Middle East with this Gluten-Free Adana Kebab Wrap, a delicious and wholesome twist on the classic Turkish dish. This recipe features perfectly seasoned ground lamb blended with vibrant red bell pepper, aromatic garlic, and a fragrant medley of spices like cumin, paprika, and red pepper flakes. Wrapped in soft, gluten-free flatbreads and layered with crisp lettuce, juicy tomatoes, crunchy cucumber, and a creamy yogurt-lemon sauce, it’s a delightful fusion of textures and tastes. Quick to prepare in just under an hour, this dish is perfect for weeknight dinners or casual gatherings. Enjoy the authentic taste of Adana kebabs in a convenient wrap that’s both gluten-free and irresistibly delicious!
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 medium Red bell pepper
- 1 medium Onion
- 3 cloves Garlic
- 2 teaspoons Ground cumin
- 2 teaspoons Paprika
- 1 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 bunch Fresh parsley
- 2 tablespoons Olive oil
- 4 pieces Gluten-free flatbreads
- 4 leaves Lettuce
- 1 large Tomato
- 1 medium Cucumber
- 200 grams Plain yogurt
- 1 tablespoon Lemon juice
Instructions
Finely chop the red bell pepper, onion, garlic, and fresh parsley.
In a large bowl, combine the ground lamb with red bell pepper, onion, garlic, ground cumin, paprika, red pepper flakes, salt, black pepper, and parsley.
Mix the ingredients thoroughly until well incorporated.
Divide the mixture into 4 equal portions and shape each one into a long, thin kebab.
Heat 2 tablespoons of olive oil in a grill pan over medium-high heat.
Cook the kebabs for about 8-10 minutes, turning occasionally, until they are browned and cooked through.
While the kebabs are cooking, prep the vegetables by slicing the tomato and cucumber.
In a small bowl, combine the plain yogurt with lemon juice and mix well.
Warm the gluten-free flatbreads in a dry pan over medium heat for about 1 minute on each side.
Place one lettuce leaf on each flatbread, followed by the cooked kebab.
Add slices of tomato and cucumber on top of the kebab.
Drizzle with the yogurt and lemon juice sauce.
Roll the flatbreads to create wraps and serve immediately.
Nutrition Facts
Calories |
2541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 7226 mg | 314% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 49.5 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 777 mg | 60% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3992 mg | 85% | |
*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.
