I love how this recipe came out! My son gobbled it up and is a huge lamb fan like his momma so I’ll have to add this into our rotation! The sauce makes a lot for what you need so plan on doubling the lamb portion or use the sauce on sandwiches after like we did.

Lamb Kebab Wraps
(Adapted from The Duke’sMayonnaise Cookbook by Ashely Strickland Freeman)

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Mint-Caper Sauce (Makes about 1 1/2 cups)
3/4 cup Duke’s Mayonnaise
1/2 cup plain greek yogurt
1 1/2 tablespoons chopped fresh mint
1 1/2 tablespoons drained capers
1 1/2 tablespoons extra virgin olive oil
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice

Stir together all the ingredients in a small bowl. Refrigerate until ready to serve or up to 2 days.

Lamb Kebab Wraps
1 1/2 pounds ground lamb
1/4 cup dry breadcrumbs
1 1/2 tablespoons Duke’s Mayonnaise
1 1/2 tablespoons chopped fresh mint
1 1/2 tablespoons chopped fresh oregano
1 teaspoon smoke paprika
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 red onion, cut into wedges
1 tablespoon olive oil
4 naan breads
Toppings: tomato wedges, thinly sliced cucumber, fresh mint

Preheat the grill to medium-high heat. Make the mint-caper sauce.

Gently mix together the lamb, breadcrumbs, mayonnaise, mint, orano, smoked paprika, and coriander in a medium bowl. Shape the mixture into 16 oval-shaped meatballs around metal skewers. Sprinkle with salt and pepper.

Grill the kebabs, covered with the grill lid, for 6 to 8 minutes, turning occasionally, until cooked through. While the kebabs cook, brush the onion wedges with the olive oil and grill for 2 to 3 minutes on each side, until tender and rill marks appear.

Grill the naan breads for 30 seconds to 1 minute on each side, until warmed through.

To serve, spread desired amount of mint-caper sauce on the naan breads. Top with the meatballs, tomato wedges, cucumbers, grilled onion, and fresh mint. Serve with additional sauce, if desired.

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