Made by marinating lamb in khmeli suneli, the spice blend characteristic of Georgian cooking, grilling it, and wrapping it in thin lavash, this wrap delivers a fast street-food flavour from budget-friendly ingredients. A yoghurt sauce balances the intensity of the spice.
Toss the cubed lamb with the garlic, olive oil and salt and marinate in the fridge for one hour.
Grill the marinated meat on a hot grill for eight minutes, turning until browned on all sides.
Mix the strained yoghurt with the chopped mint.
Warm the lavash, spread the sauce over it, add the grilled meat and red onion rings, and roll up tightly.
Marinate the meat for at least one hour; a shorter time keeps the spice on the surface instead of letting it penetrate. Allergens: contains milk and dairy (the yoghurt sauce).
Eti yarım saat marine edip pişirdim, tarifte bir saat yazdığını sonradan fark ettim; baharat tadı gerçekten yüzeyde kaldı, içi düz kuzu eti gibiydi. İkinci denemede süreye uyunca fark çok belirgindi.
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