Sandwiches, burgers, and wraps
Inspired by Kazakh street food, this wrap is made with small seasoned lamb meatballs cooked over a barbecue and wrapped in fresh naan. Its budget-friendly ingredients make it a favorite late-night snack that can feed a crowd.
Mix the ground lamb with the grated onion, cumin, red pepper flakes, salt, and black pepper.
Refrigerate the mixture for 30 minutes to help the meatballs hold their shape.
Shape the mixture into small meatballs and grill for 15 minutes, until browned on all sides.
Place the meatballs, tomato slices, onion rings, and strained yogurt inside the naan. Wrap and serve.
Do not shape the meatballs before the mixture has rested; an unrested mixture may fall apart on the grill. Warm the naan lightly just before wrapping; cold bread may crack as you roll it around the meatballs. Allergen: Contains wheat (gluten) and milk and dairy products.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.