Tandoori Lamb Kebab Wraps With Mint Yogurt Sauce Recipe

Indian cuisine · 360 calories

Tandoori Lamb Kebab Wraps with Mint Yogurt Sauce recipe

About this recipe

Tandoori Lamb Kebab Wraps with Mint Yogurt Sauce offer a tantalizing combination of bold Indian spices, tender lamb chunks, and refreshing mint sauce wrapped in soft flatbreads. This dish is perfect for a wholesome lunch or light dinner, blending vibrant flavors with excellent nutritional balance. The lamb provides a protein-rich base, seasoned with aromatic spices like cumin, coriander, and chili. The cooling mint yogurt sauce not only complements the heat but also adds a creamy, tangy layer of flavor. The flatbreads tie it together, delivering comforting carbs to keep you energized. Preparing these wraps is straightforward yet rewarding, making them suitable for a busy weekday or a relaxed weekend meal. Whether enjoyed fresh or packed as a lunch, these wraps are a delicious and satisfying way to explore Indian cuisine.

Ingredients

  • 1 pack (85 g) Hachi Wilson Premium Chicken & Lamb Chucks In Gravy
  • 100 g Milky Mist Greek Yogurt Cup
  • 1 Bunch Mint Leaves (Pudina)
  • - Tortilla Wraps
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • 20 g Turmeric Powder
  • - Coriander Powder
  • 50 g Everest Cumin Powder
  • - Red Chilli Powder
  • 250 ml Keya Lemon Juice
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. In a mixing bowl, combine yogurt, ginger paste, garlic paste, turmeric powder, coriander powder, cumin powder, red chili powder, lemon juice, and salt to create the marinade.
  2. 2. Add the lamb chunks to the marinade and mix well to coat evenly. Cover and refrigerate for 20 minutes to let the flavors infuse.
  3. 3. Heat the vegetable oil in a skillet over medium heat. Add the marinated lamb chunks and cook for 10-12 minutes, turning occasionally, until browned and fully cooked.
  4. 4. While the lamb is cooking, blend fresh mint leaves, coriander leaves, a pinch of salt, and the remaining yogurt to prepare the mint sauce. Set aside.
  5. 5. Warm the flatbreads on a dry skillet for about 1 minute per side to make them pliable.
  6. 6. Assemble the wraps by placing cooked lamb chunks on each flatbread, drizzling with mint yogurt sauce, and folding neatly.
  7. 7. Serve immediately, garnished with extra mint leaves or coriander if desired.