Name: Lamb Kebab Wrap
Prep time: 60 min
Cook time: 70 min
Total time: 160 min
Ingredients: 2 pounds boneless leg of lamb; 2 tablespoons olive oil; 2 teaspoons kosher salt; 1 1/2 teaspoons black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 lemon (juiced); 3/4 cup Greek yogurt; 1 tablespoon lemon juice; 2 cloves garlic (crushed); salt and pepper (to taste); 1/2 iceberg lettuce (sliced); 2 medium red onions (sliced); 4 large tomatoes (diced); 6 pita bread

The beauty of a lamb kebab wrap lies in its versatility, making it perfect for a quick meal or an outdoor gathering. Whether enjoyed as a casual street food-style dish or as part of a hearty dinner, this wrap is packed with bold flavors and satisfying textures.

The lamb is the star of this wrap. A homemade herby rub featuring garlic, oregano, and thyme, drizzled with fresh lemon juice, encases the meat with flavor. Then, being slow-smoked to perfection results in a juicy, smoky, and aromatic centerpiece to the dish.

A variety of toppings can be added to the wrap, including crisp lettuce, juicy tomatoes, and sliced onions. A drizzle of cooling yogurt sauce further elevates the flavors, balancing the richness of the lamb with a creamy and refreshing contrast. With each bite, you get a perfect combination of smoky, spiced lamb, fresh vegetables, and creamy sauce, all wrapped in a warm and pillowy flatbread.

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A boned lamb leg sitting in the center of a round grill above a drip pan.

The lamb can be cooked in the center of a kettle grill with the charcoal around it to indirectly cook, or it can be prepared in a smoker.

Chopped lamb with more lamb being cut with a knife in the background.

Once the lamb is cooked and rested, it can be cubed or sliced to place in the kebab wraps.

Pita bread on a plate with fillings of tomato, lettuce, red onion, and garlic yogurt sauce in the background.

Pre preparing all the kebab fillings allows them to be quickly assembled when the lamb is ready.

A raw boned leg of lamb covered with a seasoning herb rub.

The raw lamb is rubbed lightly with oil then the homemade lamb rub is sprinkled over all the surfaces of the lamb.

Three ready to eat lamb kebab wraps are stacked on a wooden bench.

Once the Lamb Kebab Wraps are prepared, they make an easy meal to share at your outdoor gathering.

Lamb Kebab Wrap Recipe

Dean Schumann

reviews

Lamb Kebab Wraps are a tasty meal from the barbecue that can be eaten with the hands, saving on dishes.

Print Review

Preparation 1

Cook 1 10

Rest 30

Ready in 2 40

Servings

CourseLunch

InfluenceMiddle East

DifficultySeasoned

MethodSmoke

Similar RecipesSandwich

Print Review

Ingredients

2 pounds boneless leg of lamb

Lamb Seasoning

2 tablespoons olive oil
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried oregano
1 teaspoon dried thyme
1 lemon juiced

Garlic Sauce

3/4 cup Greek yogurt
1 tablespoon lemon juice
2 cloves garlic crushed
salt and pepper to taste

Vegetables

1/2 iceberg lettuce sliced
2 medium red onions sliced
4 large tomatoes diced

To Serve

6 pita bread

Equipment

1 charcoal grill
2 small mixing bowl
1 tin foil tray optional
tin foil
charcoal
1 charcoal chimney
1 cutting board

Directions

Remove the lamb from the cooler and allow it to rest for about an hour.
Light the charcoal in the chimney.

Lamb Seasoning

Combine the kosher salt, black pepper, garlic powder, onion powder, dried oregano, and dried thyme in a small bowl.

Lamb Preparation

Spread olive oil over the lamb and rub it in, making sure to coat the whole thing.
Squeeze half of a lemon, getting both top, bottom, and sides.
Sprinkle the lamb seasoning over the entire lamb.
Optional: Butcher tie the lamb before cooking to help hold its shape.

To Cook

Pour the charcoal into the grill, then place the grill grate and lid on, making sure to open the vents fully. Allow the grill to heat for 10 minutes.
Optional: Place a tin foil pan into the charcoal to catch the lamb drippings while cooking.
Place the lamb in the center of the preheated grill then give a slight drizzle of the lemon. Cook for 1 hour and 10 minutes.
While waiting, prepare the garlic sauce and the wrap components.
After 35 minutes add another fresh squeeze of lemon to the lamb.
Tip: Remove and replace the lid as quickly as possible to prevent heat loss.
Check the temperature to make sure the lamb has reached 165 degrees F. Remove the lamb from the grill and let it rest under some tin foil for 30 minutes.

Garlic Sauce

In a mixing bowl, add the plain yogurt, lemon juice, chopped garlic, a pinch of salt and pepper to taste, then stir together.

Vegetables

Prepare the vegetable by slicing the red onions, dicing the tomato, and thinly slicing the lettuce into strips.

To Serve

Cut the lamb into cubes or thin strips.
Lay out the 6 pita breads flat on their own piece of foil.
On the 6 pita bread, divide the garlic sauce, lamb, tomato, and lettuce equally, and then top with the onion.
Roll each pita bread to create a wrap, then roll each created kabab in the foil to hold it together.

Nutritional Information

Calories: 693kcalCarbohydrates: 45gProtein: 35gFat: 41gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.002gCholesterol: 112mgSodium: 1575mgPotassium: 900mgFiber: 5gSugar: 7gVitamin A: 1263IUVitamin C: 32mgCalcium: 154mgIron: 4mg