Paleo Adana Kebab Wrap
Savor the bold and smoky flavors of this Paleo Adana Kebab Wrap, a modern twist on the traditional Turkish classic that's both healthy and irresistibly satisfying. Perfectly seasoned with a fragrant blend of cumin, paprika, and red pepper flakes, these juicy lamb-and-beef kebabs are grilled to perfection for a deliciously charred exterior. Wrapped in crisp lettuce leaves and paired with refreshing cucumber, juicy tomato slices, and a creamy coconut yogurt dressing infused with fresh mint and lemon, this gluten-free, grain-free wrap offers a delightful balance of textures and flavors. Ready in just 45 minutes, this nutrient-packed recipe is ideal for paleo-friendly lunches, quick dinners, or a crowd-pleasing backyard cookout.
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Recipe Information
Ingredients
- 500 g ground lamb
- 250 g ground beef (preferably 85% lean)
- 1 medium red bell pepper, finely chopped
- 3 large garlic cloves, minced
- 1 medium onion, finely chopped
- 0.5 cup fresh parsley, chopped
- 2 tsp cumin powder
- 1 tsp paprika
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 medium cucumber, sliced
- 2 medium tomato, sliced
- 4 large lettuce leaves
- 0.5 cup coconut yogurt
- 2 tbsp fresh mint, chopped
- 2 tbsp lemon juice
Instructions
In a large mixing bowl, combine the ground lamb, ground beef, red bell pepper, minced garlic, chopped onion, parsley, cumin powder, paprika, red pepper flakes, salt, and black pepper.
Mix well by hand until all ingredients are thoroughly combined. Cover and let the mixture sit in the refrigerator for at least 15 minutes to allow the flavors to meld together.
Preheat your grill or a grill pan over medium-high heat.
Divide the meat mixture into 8 equal portions and shape each portion around a skewer to form long, thin kebabs, ensuring they adhere well to the skewers.
Grill the kebabs for about 6-8 minutes on each side or until cooked through and slightly charred on the outside.
While the kebabs are grilling, prepare the paleo wrap filling: combine coconut yogurt, chopped mint, and lemon juice in a small bowl to create a minty dressing.
Lay out the lettuce leaves on a large plate. Place a grilled Adana kebab onto each leaf and top with slices of cucumber, tomato, and a drizzle of the minty dressing.
Roll the lettuce leaves gently to form wraps. Serve immediately while the kebabs are hot.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 4608 mg | 200% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 35.9 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 661 mg | 51% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 5308 mg | 113% | |
*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.
