Lamb kebaab Wraps Recipe and pic by : Naeema Mia Instagram :@naeema_mia
500 ground lamb (preferably leg) 1 red onion, grated 2 cloves garlic , minced 1 tablespoon vinegar 1 tablespoon melted butter 1 egg, lightly beaten ¼ cup breadcrumbs 2 tablespoon double thick yogurt Greek 1 teaspoon dried oregano 1 teaspoon ground jeeru (cumin) 1 teaspoon ground dhana ¼ teaspoon all spice 1 teaspoon salt cayenne pepper 1 teaspoon Paprika 1 teaspoon salt ½ teaspoon black pepper pepper Chopped greens
For the Tzatziki 1 cup double thick / Greek yogurt 1 clove garlic, crushed 3 tablespoon olive oil 5 fresh mint leaves, minced Handful fresh parsley, minced ¼ cup fresh dill minced ¼ cup cucumber, grated, water squeezed out Salt to taste
Guacamole : 1 ripe avocado Squeeze of lemon juice Salt pepper to taste ½ tomatoes diced (optional) 1 red chilli chopped (optional)
Salad : ¼ cucumber cubed small ¼ green pepper cubed small ¼ red pepper cubed small ½ tomato dice 1 carrot grated Chopped spring onions
Kebaab : Wash ground lamb until it looks pale, white drain well. Add ground lamb with rest of ingredients and mix well or place in magimix mix until combined. In the palm of your hands form kebaab mixture into small balls. Place on a greased baking pan. Leave covered in the fridge for an hour before cooking / baking Preheat oven or airfryer 180 degrees Grill the kebabs until brown and crusty, and cooked through, about (oven 12-15) air fryer (10-12)minutes.
For the tzatziki : In a bowl mix all ingredients together. Refrigerate until ready to use.
Guacamole : Blend together, avocado, lemon juice, salt and pepper until smooth. Add diced tomatoes and chilli mix well.
Salad : In a bowl mix all vegetables together.
Assemble : Warm wraps and place a generous amount of tzatziki with a sprinkling of dukkah followed by the salad and some cheese. Place 2 - 3 kebabs on top with dollops of guacamole. Roll up tightly and serve.