Mediterranean Diet Adana Kebab Wrap
Elevate your mealtime with the vibrant flavors of the Mediterranean Diet Adana Kebab Wrap—an irresistible fusion of tender, spiced ground lamb and fresh, crisp vegetables. This recipe showcases the bold aromatics of cumin, coriander, smoked paprika, and red pepper flakes, blended into juicy kebabs grilled to perfection. Wrapped in warm pita bread and layered with cool cucumber, ripe tomatoes, and crunchy lettuce, every bite is complemented by a zesty Greek yogurt and lemon sauce that ties it all together. Ideal for a quick yet wholesome dinner, these wraps are a perfect balance of protein, fresh produce, and heart-healthy olive oil, making them a delicious centerpiece for your Mediterranean-inspired menu. Ready in under an hour, this recipe serves four and is sure to impress your family or guests!
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Recipe Information
Ingredients
- 500 grams ground lamb
- 1 medium red bell pepper
- 1 small red onion
- 3 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 2 tablespoons fresh parsley
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces pita breads
- 1 medium cucumber
- 2 medium tomato
- 4 pieces lettuce leaves
- 150 grams plain Greek yogurt
- 1 tablespoon lemon juice
Instructions
Finely chop the red bell pepper, red onion, and garlic cloves.
In a large bowl, combine the ground lamb, chopped red bell pepper, onion, garlic, cumin, coriander, smoked paprika, red pepper flakes, parsley, olive oil, salt, and black pepper.
Mix well using your hands to ensure all the ingredients are evenly incorporated.
Divide the mixture into eight equal portions and shape them into elongated patties about 10-12 cm long.
Preheat a grill or a grill pan over medium-high heat.
Grill the kebabs for about 8-10 minutes, turning occasionally, until they are cooked through and have a nice char on the outside.
While the kebabs are grilling, prepare the vegetables: thinly slice the cucumber and tomatoes, and wash the lettuce leaves.
In a small bowl, mix the Greek yogurt with lemon juice, and set aside as a tangy sauce.
Warm the pita breads on the grill for about 1 minute on each side.
To assemble the wraps, place a lettuce leaf in the center of each pita bread.
Add a few slices of cucumber and tomato on top of the lettuce.
Place two grilled kebabs on the vegetables and drizzle with the yogurt-lemon sauce.
Wrap the pita tightly around the filling and serve immediately.
Nutrition Facts
Calories |
2675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 8019 mg | 349% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 42.8 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 514 mg | 40% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3578 mg | 76% | |
*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.
