Mediterranean lamb wraps

Mediterranean lamb wraps

Wend ahead, a bunch of fresh veggies, pickled cucumbers, a lovely lamb leg. I am sitting in my garden and thinking of a fun-filled and delicious wend. What am I cooking?



After all those Pandemic restrictions, I crave friend gathering. What about kicking off the new “GATHERING SEASON” with the best juicy and flavored lamb wrap? Easy to make, has lots of flavors and can be made to fit anyone’s taste.  You can choose whatever meat you want, chicken, beef or lamb and the spices you like best.

It’s one of the most filling and delicious meat dishes.


Well, lamb wraps are the perfect reason for a gathering of friends. It is a fav in my house. Sometimes the food itself is not the point. It is all about gathering. I love to share food with people I love.

My first attempt at making lamb wraps was a huge success. Why not share it with you, guys? My hubby was skeptical about if the lamb wraps would be juicy and perfect. I already knew that it would be finger-licking good.



Made with savory marinated lamb, seasoned with spices I like, a slathering of garlic sauce, topped with cabbage slaw, crunchy pickled cucumbers, onions, and tomatoes. It is savory, fast, and easy with bold flavors. These lamb wraps “my style” are a reason for gathering with the people you love to celebrate the tranquility of your wend. Mediterranean lamb wraps are a hearty, flavorful, wholesome lunch that can take about 30minutes to get ready if the meat is cooking ahead.

My family and friends love them.

IS LAMB HEALTHY? My favorite healthy-eating advice is MODERATION IN ALL THINGS. So, in moderation, lamb is a good source of protein and contains nutrients like zinc, iron, selenium, and vitamin B12, which support the immune system.

IS LAMB RED MEAT? Of course, lamb is red meat. By now, you’ve probably heard that red meat has a bad reputation, but in moderation, good quality meat is a healthy protein source. Grass-fed lamb or beef is a high-quality choice for protein intake.

Let’s get into action so you can wow your guest at your next gathering with this amazing lamb wraps recipe.

My secret to the best lamb wraps is in the marinade. It is simple to make, and the lamb ends up so tender and flavorful.



The lamb cut I do prefer for wraps is the leg meat. I remove the bones and chop the meat into small bite-sized pieces after cooking. Do not fancy lamb? Use chicken or beef instead.

You can go for cuts that you can roast, grill, or barbecue. When buying lamb, look for local groceries or local farmers. To me, this means good quality and freshness.

The marinade is adding great flavor to the meat. When it comes to spices, I am picky as I can’t tolerate many of them. A Mediterranean marinade is my favorite.  I use dried herbs like rosemary, oregano, turmeric, a drizzle of olive oil, crushed garlic cloves, diced onion, salt, and black pepper.

The dish is a mouthwatering delight. The combo of flavors with marinated lamb is the key to this delicious lamb wraps my style.




If you have enough time, I highly recommend you let the lamb marinate overnight in the fridge. The longer, the better. Better to plan this glorious meal.

The marinade will allow the lamb to soak up as much flavor as possible. It also helps tenderize the meat.


I used about 400 grams of grass-fed lamb, which makes four lamb wraps my style.

  •  400 grams / 14 oz. grass-fed lamb, if possible
  • One big onion, diced
  • Six garlic cloves, roughly chopped
  • 3 tbsp.  Olive oil
  • 1 tsp Turmeric
  •  2 tsp dried oregano
  • 1tsp dried rosemary
  •  1tbsp lemon juice
  • 1 cup of red wine
  •  ½ tsp salt to taste
  • ¼ tsp black pepper. I do prefer the freshly ground one



Leave lamb marinade one hour to room temperature before cooking.

Feel free to customize the marinade using your favorite spices, which go well with lamb. Maybe you are more oriental style, so use spices like fennel seeds, fresh coriander leaves, cumin, mint, lemon juice, and of course, garlic.


  • Make the marinade. Place all the ingredients and meat in a large bowl or a sealed container.
  •  Rub the marinade into the meat, add the red wine.
  • Cover and pop it up in the fridge for 12 to 24 hours. All the flavors will beautifully combine after
  • The next day, cook the meat with the marinade mixture in the oven.
  • Preheat the oven to 200 C/400F, cook for about 40 minutes. From time to time, pour some more marinade over the meat. It is for avoiding the lamb getting dry. It is ready when it has nicely browned on the outside, and it comes off the bones.


Allow yourself about 30 minutes to prep all the toppings.



The garlic sauce is the star.  It’s like a thinner mayo made with olive oil, garlic, salt, and organic Greek yogurt.

It’s light and creamy, made of just four ingredients:

  • GARLIC – I used one whole head (about ten cloves)
  • Himalaya salt or whatever salt you like
  • 3 tsp of olive oil
  •  330 ml Greek yogurt. Or you can use less. It depends on how strong the garlic-flavored you want to be.



I prefer the old way, so I used mortar and pestle.

Peel and slice the garlic. Please place it in the mortar, add the salt and mince it.

Once the garlic is minced, add the first tsp of olive oil and mix. Then the second and give it a nice blend—the same with the third.

Transfer the mix to a small bowl

Add the Greek yogurt. Usually, I use about 330 ml yogurt as I’m not too fond of a very strong garlicky flavored.


  • 1 and ½ cups of shredded cabbage
  • One handful of fresh dill – lucky to have it in my garden, finely chopped
  • A few tbsp of garlic sauce.
  • Salt and pepper.


I love this cabbage slaw for an added crunch and extra flavor.


Toss the finely shredded cabbage with salt, pepper, and a few tbsp of garlic sauce.

Add the dill and stir.





  • Four large flour tortillas or Lebanese bread.


I prefer the Lebanese bread you can buy from your local delis or the supermarket, for wraps.  You can have fresh flour tortillas, as well.


  • 1 cup (250 ml) of garlic sauce, maybe more if you like the garlic
  • 2 or 3 finely sliced tomatoes
  •  6 or 7 chopped pickled cucumbers, if you are using the small cucumbers (about 5 cm)
  • One red onion or three green onions thinly sliced
  •  1 and ½ cups of cabbage slaw for an added crunch and extra flavor.



Serve the savory lot in the middle of the table and invite everyone to make their fresh lamb wraps. Making the wrap is the beauty of this dish.



Heat four Lebanese bread over the pan. Or flour tortillas, if you fancy.

Lather the Lebanese bread with garlic sauce

Top with lamb in the center



Then layer with the pickled cucumbers, cabbage slaw, tomatoes, chopped green onions or red onions, and a spoonful of garlic sauce. Finish off with whatever topping you like most.

This lamb wrap has so much freaking flavor. There’s seriously nothing not to love about them.




Essential tip:

Prepare the toppings in advance but make the wraps just before you serve them. I like to place all the ingredients on a platter so everyone can make their own.





These  Mediterranean lamb wraps are:

EASY TO MAKE – Aside from prepping, the Mediterranean marinade is mostly about chopping and slicing. The assembly part is everyone’s job.

FLAVORFUL –  Spices, the crunchy freshness of cabbage and pickles, onions, tomatoes, and the marinade make a unique savory combo.

VERSATILE  – You can switch lamb wraps by changing the marinade spices and toppings. You can even swap the lamb for beef and chicken.

Grab all my suggestions and design your fav lamb wraps using the spices and toppings you like best. But do not forget the healthy side.

Give this delicious feast a try, and let me know what you think. Take a pic of your wraps and tag me on Insta.

P.S. If you have any questions, feel free to comment on the post

Big hugs, for now,















  • Patricia Pulo Rakgabo
    Posted at 16:42h, 23 July Reply

    Woow…that’s so good.thanks Gabby and keep it up.God bless you

    • gabriela
      Posted at 16:50h, 27 July Reply

      Thank you so much, Patricia!

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