Ingredients with Measurements:
- 1 lb. boneless lamb shoulder, cut into small pieces
- 1 tbsp. cumin powder
- 1 tbsp. coriander powder
- 1 tbsp. paprika
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup olive oil
- 4-6 large flour tortillas
- 1/2 cup hummus
- 1/2 cup tzatziki sauce
- 1/2 cup chopped tomatoes
- 1/2 cup chopped cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, mix together cumin powder, coriander powder, paprika, garlic powder, onion powder, salt, black pepper, and olive oil.
3. Add lamb pieces to the bowl and toss to coat evenly.
4. Thread lamb pieces onto skewers and grill for 8-10 minutes, turning occasionally, until cooked through.
5. Warm tortillas on the grill for 30 seconds on each side.
6. To assemble wraps, spread a spoonful of hummus and tzatziki sauce onto each tortilla.
7. Top with grilled lamb, chopped tomatoes, cucumber, red onion, and fresh parsley.
8. Roll up tortilla tightly and serve.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan on medium-high heat
Serving size:
4-6 wraps
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 38g
Protein: 25g
Substitutions for ingredients:
- Chicken or beef can be substituted for lamb
- Pita bread can be substituted for tortillas
- Salsa or hot sauce can be substituted for tzatziki sauce
Variations:
- Add feta cheese or olives for a Greek twist
- Use different vegetables such as roasted bell peppers or eggplant
- Add a squeeze of lemon juice for extra flavor
Tips and tricks:
- Soak skewers in water for 30 minutes before grilling to prevent them from burning
- Make sure to evenly coat lamb with spice mixture for maximum flavor
- Warm tortillas on the grill for added flavor and texture
Storage instructions:
Leftover wraps can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat wraps in the microwave or oven until warmed through.
Presentation ideas:
Serve wraps on a platter with extra hummus and tzatziki sauce on the side.
Garnishes:
Garnish with a sprinkle of chopped fresh parsley or a drizzle of olive oil.
Pairings:
Serve with a side of Greek salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Tabbouleh salad
Troubleshooting advice:
- If lamb is not cooked through, continue grilling for an additional 2-3 minutes.
- If tortillas are too stiff, wrap them in a damp paper towel and microwave for 10-15 seconds to soften.
Food safety advice:
- Make sure to cook lamb to an internal temperature of 145°F for safe consumption.
- Wash hands and utensils thoroughly after handling raw meat.
Food history:
Shuwaa is a traditional Yemeni dish made with slow-cooked lamb and spices. This recipe puts a modern twist on the classic dish by grilling the lamb and serving it in a wrap.
Flavor profiles:
This dish is savory and spicy with a hint of smokiness from the grilled lamb. The hummus and tzatziki sauce add a creamy and tangy element, while the fresh vegetables add a crisp and refreshing texture.
Serving suggestions:
Serve these wraps as a main dish for a casual dinner party or as a quick and easy lunch option.
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