Recipe

Missing the rich flavors of street food? These homemade Lebanese lamb wraps feature spiced, marinated lamb roasted until crispy on the edges and tender inside, wrapped in warm pita bread and drizzled with creamy garlic tahini sauce. For an autumn or winter dinner, they bring the warm, aromatic essence of a Middle Eastern market to your table. The Geedel vegetable chopper quickly prepares the marinade and side ingredients, simplifying this complex dish.

Ingredients:

For the Lamb Marinade:  

600g lamb shoulder, thinly sliced  

1 onion  

4 garlic cloves  

¼ cup olive oil  

2 tablespoons lemon juice  

1 tablespoon sumac  

2 teaspoons ground cumin  

2 teaspoons ground coriander  

1 teaspoon ground cinnamon  

1 teaspoon allspice  

For Serving:  

4 pita breads  

½ purple cabbage  

1 cucumber  

2 tomatoes  

Pickled red onions  

For the Garlic Tahini Sauce:

½ cup tahini  

¼ cup lemon juice  

2 garlic cloves  

¼ cup ice water  

Salt  

Chopped parsley  

For Quick-Pickled Onions (using Geedel):  

1 red onion  

1 cup white vinegar  

1 tablespoon sugar  

1 teaspoon salt  

Instructions:  

1. Prepare the marinade (using Geedel):  

   Cut the onion and garlic into chunks. Using the Geedel hand vegetable chopper with the dicing blade, place the onion and garlic in the container and press 5–6 times until finely and uniformly minced.  

   In a large bowl, combine the minced mixture with all the spices, olive oil, and lemon juice. Add the lamb slices and massage thoroughly to coat. Cover and refrigerate for at least 4 hours, preferably overnight.

2. Make the quick-pickled onions:

   Switch to the fine shredding blade. Cut the red onion into uniform thin strips. In a bowl, mix vinegar, sugar, and salt until dissolved. Add the onion strips and let marinate at room temperature for at least 1 hour.

3. Prepare the tahini sauce:

   In a food processor or blender, combine tahini, lemon juice, and minced garlic. While blending, slowly add ice water until the sauce reaches your desired creamy consistency. Season with salt to taste.

4. Roast the lamb:  

   Preheat the oven to 220°C. Spread the marinated lamb slices in a single layer on a wire rack set over a baking tray. Roast for 15–20 minutes, flipping once, until the edges are crispy and the lamb is cooked through.

5. Prepare the fresh sides:  

   Using the fine shredding blade again, shred the purple cabbage and cucumber into thin strips. Dice the tomatoes. Warm the pita breads by wrapping them in a damp cloth and heating in the microwave or steamer.

6. Assemble and serve:  

   Lay a warm pita flat. Layer with roasted lamb, shredded cabbage and cucumber, diced tomatoes, and pickled onions. Drizzle generously with garlic tahini sauce and sprinkle with chopped parsley. Roll tightly or fold, optionally wrapping the lower half in foil or parchment for easy handling.

Summary:

This Middle Eastern street food favorite becomes effortlessly doable at home with the help of the Geedel vegetable chopper. It quickly creates fine marinades and evenly shredded vegetables, ensuring every bite is packed with balanced flavor and texture.