Paprika Lamb Kebab Wraps Recipe

Posted on
Photo: Paprika lamb kebab wraps recipe

For take-away taste at home, try these paprika lamb kebab wraps.

To Prep 0:10
To Cook 0:10
INGREDIENTS 12
DIFFICULTY EASY
SERVINGS 4

Ingredients

8 (about 600g) lamb fillets , cut into 3cm pieces
1 tbs lemon juice
1 tbs sweet paprika
2 tsp dried oregano
1 garlic clove, crushed
1 tbs olive oil
4 pita bread
1 small butter lettuce, leaves separated
1 red capsicum, seeded, thinly sliced
1 red onion, thinly sliced
1 Lebanese cucumber, cut into ribbons
Natural yoghurt, to serve

Method

Step 1 Combine the lamb, lemon juice, paprika, oregano, garlic and oil in a medium glass or ceramic bowl. Cover and set aside for 15 minutes to marinate.

Step 2 Heat oil in a large frying pan over high heat. Add one-third of the lamb and cook, turning occasionally, for 1-2 minutes or until brown all over and cooked to your liking. Transfer to a plate.

Step 3 Repeat in 2 more batches with the remaining lamb. Remove from heat and set aside for 5 minutes to rest.

Step 4 Place a pita bread on each serving plate. Top with the lettuce, capsicum, onion and cucumber. Add a dollop of the yoghurt and top with a few pieces of the lamb. Roll up to enclose the filling. Serve immediately.

Nutrition

Energy 1933kJ
Fat saturated 4.00g
Fat Total 15.00g
Carbohydrate sugars 5.00g
Carbohydrate Total 39.00g
Dietary Fibre 4.00g
Protein 40.00g
Cholesterol 96.00mg
Sodium 404.63mg

All nutrition values are per serve.

Notebook: – February 2008 , Page 142
Recipe by Sarah Hobbs

Photography by Ben Dearnley

Save and share Paprika lamb kebab wraps recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *