Spicy Cumin Lamb Wrap

A high-protein & simple weeknight meal.

3 large wraps
20 mins
Ethan Chlebowski

Ingredients

Spiced ground lamb

  • Ground lamb
    450 g1 lb
  • Cumin seeds, crushed
    a spoonful~5 g
  • Aleppo pepper
    a spoonful~5 g
  • Salt
    a sprinkle~4 g or to taste

Lemon garlic yogurt sauce

  • Greek Yogurt
    150 g
  • Olive Oil
    10 g
  • Garlic, minced
    1 clove
  • Dried oregano
    a spoonful~3 g
  • Lemon zest
    1/2 lemon
  • Lemon juice
    a squeeze

Wrap & remaining toppings

  • 10" pita wraps
    3
  • Frozen Fries
    a handfulper pita
  • Romaine lettuce
    to taste
  • Tomatoes, sliced
    to taste
  • White onions, thinly sliced
    to taste

Method

Step 1: Sear the lamb

Preheat a skillet or wide pan over high heat. Once ripping hot, press the ground lamb into the pan, spreading it to cover the entire surface to maximize surface area.

Allow to undisturbed for 4-5 minutes or until that side has developed deep browning.

Once the meat has good color, use a spatula to scrape it off the bottom and break it up into your desired texture. Continue until mostly cooked through and excess fat has rendered out from the meat.

  • Optionally remove excess fat: move the meat to one side and tilt the pan to drain the fat off. You can pour it out or soak it up with a paper towel.

Step 2: Season & finish the lamb

Lower the heat. Crush the cumin seeds in a mortar & pestle and add to the meat along with the Aleppo pepper and a sprinkle of salt.

Stir well to coat the lamb evenly in the spices and continue cooking for another 2-3 minutes to the spices and finish cooking the meat.

Taste and adjust as needed with more spices or salt. Remove the seasoned lamb from the pan and set aside in a storage container.

Step 3: Make the sauce

Combine the Greek yogurt, olive oil, minced garlic, lemon zest, oregano, and lemon juice. Mix and taste, adjusting the flavor as needed with extra salt or spices, lemon juice for tang, or olive oil for richness.

Step 4: Assemble & serve

Gather or prep remaining ingredients: air fry or frozen french fries, slice tomatoes or onions, and wash lettuce.

Optionally warm the pita, then spread a thin layer of sauce onto the flatbread. Add a mound of warm meat, a handful of fries, the fresh vegetables, more sauce over top.

  • For one 10” pita, use about 1/3 of the meat and 1/3 of the sauce.

Then, tightly roll everything up and wrap in foil to contain & lightly steam the pita. Cut in half and enjoy warm.

“You can prep the meat, sauce, and toppings ahead of time for easy wrap assembly throughout the week. This recipe makes enough for 3 large wraps. I found these thin, 10” pitas at a local Middle Eastern grocer, but any lower-cal wrap like lavash bread could work.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

1 PITA WRAP (1/3 of meat & sauce)
Calories708
76g
27g
48g

FAQ

Can I use ground beef instead of lamb?

You can use any ground meat for this dish. Change up the spices to adjust the aroma profile to your liking. For similar macros, use lean beef (like 93/7) or drain off the fat as done with the lamb here.

How spicy is Aleppo pepper? Can I substitute it?

Aleppo pepper has a slower-building spice profile than red pepper flakes with a more flavorful, fruitier . You could just use standard pepper flakes, swap in black pepper, or omit entirely for a mild version.

What kind of yogurt should I use in the sauce?

Any plain yogurt can work. A 150 g container of 2% plain greek yogurt was used for these macros (makes enough for 3 wraps).

Nonfat yogurt would be even higher in protein. You can also dial the added olive oil up or down to control fat content, calories, and richness.