Hot cumin lamb wrap with crunchy slaw & spicy mayo

step 1 Heat a griddle pan

Prep: 37 min
Cook: 24 min
Total: 1 hr 1 min
Servings: 6
Medium
Dinner French Vegan Nut-Free Keto
By Fresh Kitchen Recipes | Published Oct 27, 2025

Ingredients

6 servings
  • 4 small Lamb Leg
  • 2 tsp Olive Oil
  • 1 tsp Ground Cumin
  • 1 tablespoon Sugar

    Suggested swaps

    Honey · 3:4 ratio — Use ¾ cup honey per 1 cup sugar; reduce other liquids slightly
    Maple syrup · 3:4 ratio — Use ¾ cup per 1 cup sugar; adds distinctive flavor
  • 3 tablespoons White Wine Vinegar
  • 2 whole Carrots
  • 2 sliced Spring Onions
  • 400 g White Cabbage
  • 5 whole Sweet Peppadew Peppers
  • 3 tablespoons Mayonnaise
  • 4 large Pita Bread

Instructions

1

Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking. Place to one side on a plate to rest.

2

In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.

3

Blitz the whole peppers and the mayo in a food processor. Add a heap of the salad to each flatbread. Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices. Spoon over the mayo and scatter with a few of the sliced peppers. Roll up and eat. If using pitta, split and stuff. Serve any extra salad on the side.

Tips & Notes

Original recipe from Turkish cuisine.

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Nutrition Information
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Per serving

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AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.