Cumin-spiced grilled meatballs rolled in lavash with lettuce, tomato, red onion and pickles. A filling, high-protein lunch you eat by hand.
Ingredients
Instructions
- 1
Grate the onion and lightly squeeze out its juice. Knead the beef with the grated onion, breadcrumbs, salt, black pepper and cumin for 3-4 minutes, then cover and chill for 20 minutes.
- 2
Take walnut-sized pieces and roll them into finger-shaped meatballs (about 20).
- 3
Slice the tomatoes into half-moons and the pickles thinly; shred the lettuce. Thinly slice the red onion and toss with the chopped parsley.
- 4
Heat a cast-iron grill pan over high heat for 3-4 minutes. Cook the meatballs without oil for 3-4 minutes per side, turning, until cooked through.
- 5
Warm the lavash in the same pan for 15-20 seconds per side.
- 6
Layer lettuce, a quarter of the meatballs, tomato, onion-parsley salad and pickles on each lavash, fold in the sides, roll up tightly, cut in half and serve.
Nutrition
Per serving
| Calories | 532 kcal |
|---|---|
| Protein | 28 g |
| Carbs | 55 g |
| Fat | 23 g |
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