Lamb Kebab Wraps with Beetroot Yoghurt Sauce

WRITTEN BY

SERVES:

2–3 PEOPLE

Prep Time:

15 MINUTES

Cook Time:

20–25 MINUTES

This is the kind of wrap that makes takeaway night feel unnecessary. Spiced lamb mince gets pressed flat and baked instead of skewered, so you get crispy edges without standing over a grill. The real move is the beetroot yoghurt sauce — one blitz in the blender turns raw beetroot, garlic and Greek yoghurt into something genuinely worth making extra of. Load it all into a wrap with avocado, lettuce and onion and you've got a proper midweek win.

‍

_{INGREDIENTS FOR LAMB:}

400g lamb mince
1 tsp cumin
1 Tbsp tomato paste
¼ tsp black pepper
1 tsp paprika
1 Tbsp dried oregano
1 tsp garlic powder

_{INGREDIENTS FOR SAUCE:}

1 small beetroot, peeled
1 garlic clove
½ tsp cumin
½ cup plain Greek yoghurt
Salt and pepper

_‍_TO SERVE:

2–3 wraps
1–2 avocados, sliced
Lettuce
Sliced onion

_{INSTRUCTIONS:}

Preheat the oven to 180°C.
Add the lamb mince to a bowl along with the cumin, tomato paste, black pepper, paprika, oregano and garlic powder. Mix well until everything is evenly combined.
Line a small baking tray with baking paper and press the lamb mixture firmly into the tray in an even layer. Using a knife, score the lamb into four long sections to make it easier to portion once cooked.
Bake for 20–25 minutes, or until the lamb is cooked through and lightly browned.
While the lamb is cooking, make the beetroot yoghurt sauce. Add the raw peeled beetroot, garlic, cumin and Greek yoghurt to a blender. Season with salt and pepper, then blitz until smooth and creamy.
Once the lamb is cooked, warm your wraps and lay them out on a board. Add lettuce, sliced onion and avocado, then top with the lamb. Drizzle generously with the beetroot yoghurt sauce, roll up and serve.

wonkybox

WRITTEN BY

ABOUT