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Middle Eastern Lamb Steak Wrap With Harissa Yogurt

Middle Eastern Lamb Steak Wrap With Harissa Yogurt

Dubai’s (UAE) souks are the Mecca to the most fragrant spices globally. Living there for several years, I enjoyed cooking with all of the local herbs and spices; it makes my mouth water just thinking about the flavors of the foods today!
In ancient times bedouins, nomads of the desert, crossed the sands and transported spices and other dried preserved foods for trade. Bedouins are known for their hospitality which Emirati graciously shows throughout the Middle East.
I am sharing a Middle Eastern Lamb Wrap that reminds me of Dubai with a twist. I consider spices of the Middle East the “Chefs Gold” Spices that take you on a journey to the Arabian Mecca of food. 
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: dinner
Calories: 108
Ingredients Method Nutrition

Ingredients
  

Lamb Steak Marinade 
  • 1 pound lamb steak 
  • Kosher salt  use as needed
  • 2 Tablespoons Spanish olive oil
  • 3 Tablespoons red wine vinegar
  • 5 green cardamom pods
  • 1/2  cup Greek yogurt  Fage Greek yogurt 2%
  • 1 Tablespoon water ice-cold
  • 1 Tablespoon rosemary freshly minced
  • 2 teaspoons black pepper freshly ground 
  • 1 1/2  teaspoon fenugreek dried 
  • 1/8 teaspoon nutmeg whole grated
  • 2 pinches cinnamon ground 
  • 3 cloves garlic  cut into quarters 
Greek Harissa Yogurt
  • 1 cup  Greek yogurt   Fage 2% 
  • 1 Tablespoon Harissa a traditional Tunisian paste
  • 1 teaspoon honey
Quick Pickled Red Onion
  • 1/2 large red onion
  • 1/4  cup  rice wine vinegar
  • 2 pinches salt Kosher Diamond Crystal
  • 2 pinches sugar
Middle Eastern Flatbread
  • 4-5  Middle Eastern Flatbreads  warmed on the grilled
  • 2 Tablespoons shawarma spice use enough spice to lightly rub on the bread
Persian Cucumber
  • 4-5 Persian cucumbers
Fresh chopped parsley adds brightness, freshness, and color to the lamb wrap
  • 1 bunch Italian parsley chopped

Method
 

Lamb Steak Marinade
  1. Add lamb to a 13x9-inch glass baking dish. Rub steak with olive oil sprinkle with Kosher salt and red wine vinegar. 
  2. Open cardamom pods using the flat side of your knife, press down, opening the entire pod.  Add cardamom shells and seeds to yogurt. Combine yogurt and all ingredients, except for the garlic.
  3. Cut peeled garlic into quarters. Make small incisions with your knife tip evenly throughout the steak and insert garlic. Cover, and let marinate in the refrigerator for at least 4-5 hours. 
  4. Grill steak until internal temperature reaches 130-135 degrees for medium-rare, approximately 4-5 minutes per side. Your grill should be at medium heat, around 350-400 degrees. Let meat rest while you grill bread. Remove any cardamon shells before slicing steak. 
Greek Harissa Yogurt
  1. Mix, place in a bowl, cover, and refrigerate. 
    Note: Harissa Paste is a unique spicy herb chili paste
Quick Pickled Red Onion
  1. Peel and slice onion in half. Cut 1/8 inch thick slices (Julienne slices). Place onions in a glass jar. Let marinate on the counter for an hour, then place in refrigerator. Onions will turn bright pink as they break down, and eventually, the color lightens. I love having these pickled onions along with other pickled vegetables in the refrigerator; they add that contrast and balance to salads, burgers, appetizers, and the list goes on! They will last up to 2-3 weeks in the fridge.
Middle Eastern Flatbread
  1. Brush the shawarma spice on Middle Eastern flatbread with a pastry brush. Warm on the grill.  It is a Middle Eastern spice mix used in Dubai street foods, the most popular, Shawarma, vertical barbecue rotisserie meats basted all day long. These flavorful, aromatic spices are warm with light heat, adding complex layers to the lamb. 
Persian Cucumber
  1. Cut the cucumbers into Julienne (Matchstick) cuts, place them in a bowl, then set them aside in the refrigerator. These mini cucumbers are 4-6 inches long and about 3/4 inch in diameter. These little cucumbers are thin-skinned, slightly sweet, crisp, and seedless with a very delicate flavor.
Garnish
  1. Fresh chopped parsley adds brightness, freshness, and color to the lamb wrap
Assemble Lamb Wraps
  1. Take a seasoned and grilled Middle Eastern flatbread to add sliced lamb steak, cucumber, marinated onion, and harissa yogurt mixture. Garnish with fresh Italian parsley. 
  2. Note: Make ahead marinated lamb steak, pickled onion, and yogurt mixture. You can make all these ingredients a day earlier, making it a breeze for a highly flavorful dinner! 

Nutrition

Calories: 108kcalCarbohydrates: 15gProtein: 11gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 4mgSodium: 288mgPotassium: 388mgFiber: 3gSugar: 7gVitamin A: 1312IUVitamin C: 24mgCalcium: 160mgIron: 2mg

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