Paleo Adana Kebab Wrap

Satisfy your cravings for bold, Middle Eastern-inspired flavors with this Paleo Adana Kebab Wrap. Juicy ground lamb and beef are blended with vibrant spices like cumin, paprika, and red pepper flakes, as well as fresh parsley, garlic, and onion, creating perfectly seasoned kebabs that are grilled to smoky perfection. Wrapped in crisp lettuce leaves instead of traditional flatbread, these kebabs are layered with slices of cucumber and tomato, then drizzled with a refreshing coconut yogurt and mint dressing. Not only is this recipe gluten-free, grain-free, and dairy-free, but it’s also Paleo-friendly, making it a delicious and wholesome meal for anyone looking to keep it clean while indulging in restaurant-worthy flavors. Ready in just 45 minutes, this healthy and satisfying dish is perfect for both weeknight dinners and weekend gatherings.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g ground lamb
• 250 g ground beef (preferably 85% lean)
• 1 medium red bell pepper, finely chopped
• 3 large garlic cloves, minced
• 1 medium onion, finely chopped
• 0.5 cup fresh parsley, chopped
• 2 tsp cumin powder
• 1 tsp paprika
• 0.5 tsp red pepper flakes
• 1 tsp salt
• 0.5 tsp black pepper
• 1 medium cucumber, sliced
• 2 medium tomato, sliced
• 4 large lettuce leaves
• 0.5 cup coconut yogurt
• 2 tbsp fresh mint, chopped
• 2 tbsp lemon juice

Directions

Step 1

In a large mixing bowl, combine the ground lamb, ground beef, red bell pepper, minced garlic, chopped onion, parsley, cumin powder, paprika, red pepper flakes, salt, and black pepper.

Step 2

Mix well by hand until all ingredients are thoroughly combined. Cover and let the mixture sit in the refrigerator for at least 15 minutes to allow the flavors to meld together.

Step 3

Preheat your grill or a grill pan over medium-high heat.

Step 4

Divide the meat mixture into 8 equal portions and shape each portion around a skewer to form long, thin kebabs, ensuring they adhere well to the skewers.

Step 5

Grill the kebabs for about 6-8 minutes on each side or until cooked through and slightly charred on the outside.

Step 6

While the kebabs are grilling, prepare the paleo wrap filling: combine coconut yogurt, chopped mint, and lemon juice in a small bowl to create a minty dressing.

Step 7

Lay out the lettuce leaves on a large plate. Place a grilled Adana kebab onto each leaf and top with slices of cucumber, tomato, and a drizzle of the minty dressing.

Step 8

Roll the lettuce leaves gently to form wraps. Serve immediately while the kebabs are hot.

Nutrition Facts

Serving size	(1908.9g)

Amount per serving	% Daily Value*
Calories	2359.3

Total Fat 144.1g	0%
Saturated Fat 60.5g	0%
Polyunsaturated Fat 7.0g
Cholesterol 657.0mg	0%
Sodium 4607.5mg	0%
Total Carbohydrate 75.3g	0%
Dietary Fiber 17.8g	0%
Total Sugars 35.9g
Protein 185.2g	0%

Vitamin D 20IU	0%
Calcium 660.9mg	0%
Iron 28.7mg	0%
Potassium 5307.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 31.7%

Carbs: 12.9%