Low Sodium Durum Kebab
Discover the delicious and heart-healthy alternative to your favorite street food with our Low Sodium Durum Kebab recipe! Packed with bold Mediterranean flavors, this recipe features juicy ground lamb seasoned with fragrant spices like cumin, coriander, and cinnamon, alongside fresh parsley and zesty lemon juice. Wrapped in soft durum wheat flatbreads, the kebabs are complemented by crisp cucumber, ripe tomato, and a refreshing mint-infused Greek yogurt sauce. Perfect for those looking to reduce their sodium intake without sacrificing flavor, this dish can be prepared in just 35 minutes from start to finish, making it an ideal weeknight dinner option. Serve it as a handheld delight or plated for an impressive centerpiece – it’s a wholesome meal destined to please!
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 medium Onion
- 3 large Garlic cloves
- 0.5 cup Fresh parsley
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground cinnamon
- 1 tablespoon Lemon juice
- 4 pieces Durum wheat flatbreads
- 1 tablespoon Olive oil
- 1 small Cucumber
- 1 medium Tomato
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Fresh mint leaves
Instructions
Finely chop the onion, garlic, and fresh parsley.
In a large mixing bowl, combine ground lamb, chopped onion, garlic, parsley, ground cumin, ground coriander, paprika, black pepper, and ground cinnamon. Add lemon juice for extra flavor.
Mix the ingredients well using your hands until evenly combined.
Divide the mixture into 8 portions and shape each into a long log about 4 inches in length.
Heat olive oil in a large skillet over medium heat. Once hot, add the kebabs and cook for about 10 minutes, turning occasionally, until browned and cooked through.
While the kebabs are cooking, thinly slice the cucumber and tomato. Finely chop the mint leaves.
Warm the durum wheat flatbreads in a dry skillet or oven.
Once the kebabs are cooked, assemble the durum kebabs by placing 2 kebab portions on each flatbread.
Top with sliced cucumber and tomato.
In a small bowl, mix Greek yogurt with chopped mint and drizzle over the kebabs.
Roll the flatbreads around the filling and serve immediately.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 3991 mg | 174% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 28.4 g | ||
| Protein | 162.5 g | 325% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 489 mg | 38% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3248 mg | 69% | |
*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.
