A wrap fit for special occasions where cubes of lamb leg, marinated in olive oil, thyme, and garlic, are grilled and rolled in lavash with mint yogurt sauce. With its strong and hearty flavor, it can also be a favorite at guest tables.
Add olive oil, thyme, garlic, salt and black pepper to the cubed leg of lamb and let it rest in the refrigerator for at least 1 hour.
Mix the yogurt and fresh mint to prepare the mint-yogurt sauce.
Thread the marinated meat cubes onto skewers and cook over charcoal or on a grill, turning, for 10-12 minutes on all sides until the desired doneness is reached.
Place lettuce, tomato and the grilled lamb on the lavash, finish with the mint-yogurt sauce, and roll it up tightly.
Important: Bring the lamb to room temperature before grilling, otherwise the outside may burn before the inside reaches the desired doneness. Allergen: contains milk and dairy products (yogurt sauce), gluten (flatbread).
If you add a pinch of baking soda while marinating the meat, you get a softer texture on the grill.
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