I absolutely love this lamb wrap recipe because it combines vibrant spices and fresh ingredients into a quick, mouthwatering meal perfect for busy weeknights. Plus, wrapping it all up in a warm lavash with a squeeze of lemon makes every bite feel like an exotic culinary adventure!
Savor the lively tastes of Turkey with my Tantuni Turkish Lamb Wrap recipe. I adore how the tender, cubed lamb meat, seasoned with cumin, paprika, and chili powder, creates such an electrifying flavor profile—so much better than your average taco!
Rounding out this easy wrap, the fresh counterpoint from the diced tomatoes, onion, and green bell pepper is a must. Everything, of course, is slathered with my go-to tahini sauce instead of the traditional yogurt sauce—and yum!
Ingredients
Lamb: Loaded with protein and vital amino acids that furnish nutrients for building muscle.
Heart-healthy fats that have anti-inflammatory properties, and also augment richness—these are what make olive oil an exceptional ingredient in Mediterranean cuisine.
Cumin: Contributes rustic warmth and promotes digestion, providing just the right amount of aromatic flavor.
Paprika: Provides gentle heat and sweetness; very high in antioxidants and vitamin A.
Onion: Natural sweetness and depth, loaded with fiber and vitamin C.
The juicy and tangy tomatoes are abundant in vitamins A and C as well as antioxidants such as lycopene.
Crunchy and full of vitamin C, the green bell pepper imparts a clean, sweet flavor and an extra bit of texture.
Ingredient Quantities
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- 500g lamb, cut into small cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1 green bell pepper, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 lavash or tortilla wraps
- Fresh parsley, chopped for garnish
- 1 lemon, cut into wedges
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Instructions
1. In a big sauté pan, warm the olive oil over medium to medium-high heat. Add the lamb, cut into 1-inch cubes, and sauté until browned well on all sides.
2. Reduce the heat to medium, then add the finely diced onion to the skillet. Sauté the onion until it is soft and clear, with no traces of white left in the onion. “Translucent” is a good word to describe onions cooked to this stage.
3. Add the cumin, paprika, and chili powder. Stir well to combine the spices with the lamb and onions.
4. Combine the chopped green bell pepper and diced tomatoes in the skillet, mixing them in.
5. Season with salt and freshly ground black pepper to taste. Cook for about 5-7 minutes longer, or until the lamb is cooked through and the vegetables are soft.
6. Heat the lavash or tortilla wraps in a dry skillet or microwave until pliable.
7. Put a part of the lamb and vegetable blend into each wrap.
8. Top with freshly chopped parsley.
9. For added freshness in each wrap, squeeze a lemon wedge over the filling.
10. Serve the wraps warm, rolled up tightly.
Equipment Needed
1. Big sauté pan
2. Skillet
3. Knife
4. Cutting board
5. Spoon or spatula for stirring
6. Measuring spoons
7. Microwave (optional, for heating wraps)
8. Citrus juicer (optional, for squeezing lemon)
9. Serving plates
FAQ
- Q: Can I use another type of meat instead of lamb?Yes, lamb can be substituted with either beef or chicken in this recipe, with the necessary adjustments made to the cooking time to compensate for the different meats.
- Q: Are there any alternatives to lavash or tortilla wraps?If lavash or tortilla wraps are unavailable, you can opt for pita bread or flatbread as substitutes.
- Q: How do I make the dish less spicy?Chili powder can be reduced or eliminated entirely for a flavor that is milder and more to some people’s taste.
- Q: Can I prepare Tantuni in advance?A: The filling can be made ahead and heated when it’s time to eat. But the best way to keep the wraps fresh and tasty is to assemble them just before serving.
- Q: What is a good side dish to serve with Tantuni?A straightforward side salad or yogurt dip works well to bring out the flavors of Tantuni.
- Q: How do I store leftovers?A: Store the extra filling in the fridge, and it will be ready to use whenever you are. Just put it into an airtight container and it will stay good for 3 days at the most. You want to reheat it thoroughly before you serve it, and if you haven’t already, give it a good stir to make sure everything is reincorporated.
- Q: Is Tantuni gluten-free?A: Use gluten-free wraps to make this recipe gluten-free, or serve the filling over a salad instead of in wraps to make a gluten-free meal.
Substitutions and Variations
500g lamb, diced small – Swap in beef or chicken if you want a different protein.
2 tablespoons olive oil – Replace with sunflower oil or vegetable oil for a neutral flavor.
1 teaspoon ground cumin – Substitute coriander or ground caraway for a milder spice note.
1 onion, finely chopped – Replace with shallots or leeks for a different onion-like flavor.
4 lavash or tortilla wraps – You can use pita bread or naan for an equally delicious wrap experience and for something that’s a little bit different.
Pro Tips
1. Marinate the Lamb: For added flavor, marinate the lamb cubes in olive oil, cumin, paprika, and chili powder for at least an hour (or overnight in the refrigerator) before cooking. This will enhance the taste and tenderness of the meat.
2. Sauté in Batches: To ensure the lamb browns properly without steaming, sauté the meat in batches. Overcrowding the pan can cause the meat to release its juices and prevent proper browning.
3. Adjust Spice Levels: If you prefer a spicier dish, consider adding a pinch of cayenne pepper or adjusting the amount of chili powder used. For a milder version, reduce the chili powder slightly.
4. Roast the Bell Peppers: For a smoky flavor, consider roasting the green bell peppers before adding them to the skillet. This can be done by charring them over a gas flame or roasting them in the oven, then peeling off the skin before chopping.
5. Warm the Wraps Properly: To make the wraps more pliable and prevent tearing when rolling, lightly dampen a paper towel and wrap it around the tortillas before microwaving them for about 10-15 seconds. This will steam them slightly, making them easier to handle.
Tantuni Turkish Lamb Wrap Recipe
My favorite Tantuni Turkish Lamb Wrap Recipe
Equipment Needed:
1. Big sauté pan
2. Skillet
3. Knife
4. Cutting board
5. Spoon or spatula for stirring
6. Measuring spoons
7. Microwave (optional, for heating wraps)
8. Citrus juicer (optional, for squeezing lemon)
9. Serving plates
Ingredients:
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- 500g lamb, cut into small cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1 green bell pepper, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 lavash or tortilla wraps
- Fresh parsley, chopped for garnish
- 1 lemon, cut into wedges
“`
Instructions:
1. In a big sauté pan, warm the olive oil over medium to medium-high heat. Add the lamb, cut into 1-inch cubes, and sauté until browned well on all sides.
2. Reduce the heat to medium, then add the finely diced onion to the skillet. Sauté the onion until it is soft and clear, with no traces of white left in the onion. “Translucent” is a good word to describe onions cooked to this stage.
3. Add the cumin, paprika, and chili powder. Stir well to combine the spices with the lamb and onions.
4. Combine the chopped green bell pepper and diced tomatoes in the skillet, mixing them in.
5. Season with salt and freshly ground black pepper to taste. Cook for about 5-7 minutes longer, or until the lamb is cooked through and the vegetables are soft.
6. Heat the lavash or tortilla wraps in a dry skillet or microwave until pliable.
7. Put a part of the lamb and vegetable blend into each wrap.
8. Top with freshly chopped parsley.
9. For added freshness in each wrap, squeeze a lemon wedge over the filling.
10. Serve the wraps warm, rolled up tightly.
