Turkish-style lamb
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 2 (estimated)
Nutrition facts
- Protein15 %18 g
- Carbs72 %85 g
- Fat13 %7 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 464 kcal | 117 kcal |
| Protein | 18 g | 4.5 g |
| Carbs | 85 g | 21.4 g |
| Fat | 7 g | 1.8 g |
One serving is about 397 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty15/100
- Recipe completeness50/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Lamb - Turkish
Ingredients
- 300 g Yoghurt
- 1 Lemon
- 1 Red Onions (sliced)
- bunches Mint
- 1 teaspoon Oregano
- 0.5 Lettuce
- 2 teaspoons Seasoning
- 4 Pita Bread
- 4 Lamb Leg
Instructions
Heat grill to high. Season the lamb, then grill for 2 mins on each side until browned, but still very rare. Meanwhile, mix the seasoning, oregano and half of the mint into one of the tubs of yogurt, smother this over the lamb, then return to the grill for another 2-3 mins or until the yogurt is blistered and the meat is cooked to your liking.
Leave the meat to rest on a board for a few mins while you toast the pittas, shred the lettuce and thinly slice the red onion. Stir the rest of the mint into the second tub of yogurt. Thickly slice the meat and stuff into the pitta bread with the salad and minted yogurt. Squeeze over lemon juice before tucking in, if you like.
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