Gluten-Free Mediterranean Lamb Sandwich
Elevate your lunch game with this irresistible Gluten-Free Mediterranean Lamb Sandwich, a perfect fusion of bold spices, fresh veggies, and creamy yogurt sauce wrapped in soft, gluten-free flatbread. Succulent ground lamb is seasoned with a tantalizing blend of cumin, coriander, oregano, and paprika, then cooked to perfection for a rich, savory flavor. Cool, crisp slices of cucumber, tomato, and red onion add refreshing crunch, while a tangy mint-infused Greek yogurt sauce and crumbled feta cheese bring a creamy and zesty finish. Quick to prepare and bursting with Mediterranean flair, this wholesome sandwich is a satisfying gluten-free option that's perfect for lunches, picnics, or easy weeknight dinners.
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Recipe Information
Ingredients
- 4 pieces Gluten-free flatbread or pita
- 500 grams Ground lamb
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 unit Red onion, thinly sliced
- 2 units Tomato, sliced
- 1 unit Cucumber, sliced
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Lemon juice
- 1 cup Plain Greek yogurt
- 2 tablespoons Fresh mint, chopped
- 0.5 cup Feta cheese, crumbled
Instructions
In a large bowl, combine ground lamb with minced garlic, ground cumin, ground coriander, dried oregano, paprika, salt, and black pepper. Mix well until the spices are evenly distributed.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the lamb mixture and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, around 8-10 minutes. Remove from heat.
While the lamb is cooking, prepare the yogurt sauce by mixing Greek yogurt, lemon juice, and fresh mint in a small bowl. Season with a pinch of salt to taste. Set aside.
Prepare the sandwich filling by slicing the red onion, tomato, and cucumber thinly. Chop the fresh parsley and set aside.
Warm the gluten-free flatbreads or pitas slightly in a dry pan or microwave to soften.
Assemble the sandwiches by spreading a generous layer of the yogurt sauce on each flatbread.
Distribute the cooked lamb evenly among the flatbreads, top with sliced onions, tomatoes, cucumbers, and sprinkle with chopped parsley and crumbled feta cheese.
Fold the flatbread around the filling to form a sandwich and serve immediately.
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 604 mg | 202% | |
| Sodium | 6914 mg | 301% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 36.2 g | ||
| Protein | 189.7 g | 379% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1357 mg | 104% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4285 mg | 91% | |
*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.
