Low Fat Adana Kebab Wrap
Satisfy your craving for bold, smoky flavors with this delicious *Low Fat Adana Kebab Wrap*, a lighter twist on the classic Turkish street food favorite. Made with lean ground beef or lamb, vibrant spices like cumin, paprika, and red pepper flakes, and fresh ingredients like red bell pepper, onion, and parsley, every bite is packed with irresistible flavor. These juicy kebabs are grilled to perfection, creating a slightly charred exterior that pairs beautifully with crisp lettuce, fresh tomato slices, and a tangy low-fat yogurt dressing. Wrapped in wholesome whole wheat wraps, this recipe is not only healthier but also easy to prepare, taking just 40 minutes from start to finish. Perfect for a balanced lunch or dinner, this nutrient-packed dish is a delightful way to enjoy the authentic taste of Adana kebab without compromising on health goals.
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Recipe Information
Ingredients
- 500 grams lean ground beef or lamb
- 1 red bell pepper
- 1 medium onion
- 3 garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon red pepper flakes
- 15 grams parsley
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 whole wheat wraps
- 4 lettuce leaves
- 1 large tomato
- 100 grams low-fat yogurt
- 1 tablespoon lemon juice
Instructions
Finely chop the red bell pepper, onion, and parsley, and mince the garlic cloves.
In a large mixing bowl, combine the ground meat with chopped red bell pepper, onion, garlic, ground cumin, paprika, red pepper flakes, parsley, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Divide the meat mixture into four equal portions. Mould each portion onto a skewer to form a long, thin kebab shape. If you don't have skewers, shape them into oval patties.
Preheat your grill or oven to medium-high heat. Lightly oil the grill grates or a non-stick baking sheet to prevent sticking.
Grill the kebabs for about 10-15 minutes, turning occasionally, until they are fully cooked and slightly charred on the outside.
While the kebabs are cooking, slice the tomato and prepare the lettuce leaves for the wraps.
In a small bowl, mix the low-fat yogurt with lemon juice to create a tangy dressing.
To assemble the wrap, lay a whole wheat wrap on a clean surface. Place a lettuce leaf and a few tomato slices on the wrap.
Add one kebab on top of the vegetables, then drizzle with the yogurt dressing.
Roll the wrap tightly, folding in the edges as you go, to enclose the filling.
Repeat with the remaining ingredients to make four wraps in total.
Serve immediately while the kebabs are warm for best flavor.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 5584 mg | 243% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 39.3 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 656 mg | 50% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3371 mg | 72% | |
*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.
