Hot cumin lamb wrap with crunchy slaw & spicy mayo
Savor the bold flavors of our hot cumin lamb wrap, complemented by a refreshing crunchy slaw and zesty spicy mayo — a delightful twist on a traditional Turkish lamb dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Lamb, Turkish, Nut-Free, Dairy-Free
Ingredients
- 4 pcs lamb leg
- 2 g olive oil
- 1 tsp cumin
- 1 g sugar
- 3 tbsp white wine vinegar
- 2 pcs carrot
- 2 g spring onion
- 400 pcs white cabbage
- 5 pcs peppadew peppers
- 3 g mayonnaise
- 4 pcs pita bread
Instructions
- Preheat a griddle pan.
- Coat the lamb steaks with oil, cumin, and seasoning.
- Cook the lamb steaks on the griddle for approximately 3-4 minutes per side or until they reach your preferred doneness.
- Transfer the cooked lamb steaks to a plate and let them rest.
- In a large mixing bowl, combine the sugar with the vinegar and stir until the sugar is fully dissolved.
- Incorporate the carrots, spring onions, cabbage, and additional seasoning into the bowl.
- Mix the vegetables thoroughly.
- Blend the whole peppers and mayonnaise in a food processor until smooth.
- Place a generous amount of the salad mixture on each flatbread.
- Cut the lamb into slices, removing any excess fat.
- Arrange the sliced lamb on top of the salad.
- Drizzle the lamb with the juices from resting.
- Pour the blended mayonnaise over the sliced lamb.
- Top with a few sliced peppers.
- Wrap the flatbread and enjoy.
- If using pitta, open it and fill with the salad and lamb.
- Present any remaining salad on the side.