Steve’s Spicy Lamb Wraps with Grilled Onion and Peppers

Prep Time
20 min
Cook Time
1 hr 30 min
Tools Required

These tasty sandwiches, inspired by shawarma (Arab wrap sandwiches) combine grilled lamb and veggies, topped with hot sauce, rolled in lavash, and grilled.

Middle Eastern
Main dish, Sandwich
Special Fork
Sandy Hu

Grill the lamb: Rub lamb with salt and pepper and grill over medium heat using the about 1 hour 15 minutes, until an instant read thermometer reaches 135°F for medium-rare or 140°F for medium.

When the lamb is done, remove from the grill. Let rest for 15 minutes; then slice meat thinly from the bone. You will need about 3 ounces for each serving. You will have leftover lamb.

Prepare the veggies: Meanwhile, in a large bowl, gently toss peppers and onion with olive oil, ½ teaspoon kosher salt and a few grindings of pepper. Be careful not to dislodge onion quarters as you toss.

Grill peppers and onion until softened and peppers are blistered, about 5 minutes on each side. Slice the peppers in strips. Trim off the root end of the onion and slice into strips.

Make the sauce: In a small bowl, combine yogurt with harissa.

To assemble: Lay out one sheet of lavash vertically (short side facing you), lay about 3 ½ ounces of lamb starting about 1/4 of the way from the bottom of the lavash. Top with 1/6th of the peppers and 1/6th of the onion, dribble 1 tablespoon of the sauce over all and roll firmly. Repeat to make a total of 6 sandwiches.

Grill the sandwiches: Grill each sandwich about 2 minutes on each side until lavash is crisp and toasted; serve immediately. Makes 6 servings.

Cooking Tips

Note: The leg of lamb will provide leftovers for another day. If you don’t want leftover lamb, grill a 1 ¾-pound flank steak instead. Salt and pepper the steak and direct grill 5 to 6 minutes per side for medium-rare, until instant-read thermometer reaches 130F° to 135F°.

Harissa is a North African hot chile sauce (available in cans)

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