Moroccan Kebab Roll
Spiced lamb mince in flatbread with salad and yoghurt sauce – quick street food from Morocco.
- 35 min
- 813 kcal / serving
- easy
- Protein
- 33.3 g
- Fat
- 45.9 g
- Carbs
- 61.3 g
Contains: gluten, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 large flatbreads (approx. 100 g each)
- 250 g minced lamb (or minced beef)
- 1 onion
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp cinnamon
- 2 tbsp chopped parsley
- 2 tbsp oil
- 150 g yoghurt
- 1 tsp harissa
- 1 tomato
- ½ cucumber
- 1 handful lettuce
- Salt
- Pepper
Method
- Finely dice onion and garlic and knead with the mince, cumin, paprika, cinnamon, parsley, salt and pepper.
- Shape into elongated rolls and chill for 15 minutes so they hold together while frying.
- Heat the oil in a pan and fry the rolls all over for 8 minutes until browned.
- Mix the yoghurt with harissa and a pinch of salt.
- Slice the tomato and cucumber, cut the lettuce into strips.
- Warm the flatbreads briefly in a dry pan, top with salad, vegetables and meat rolls, add the yoghurt sauce and roll up.
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