Directions:
- Place the lamb, salt, onion, cumin, allspice, cayenne and coriander in a food processor and whizz until well blended. Using wet hands, shaoe the mixture into 20 meatballs and cook over hot coals for 10 minutes, turning frequently until well browned.
- Warm the flat breads in a frying pan for 1-2 minutes on each side until softened and warmed through.
- Scatter lettuce leaves and red onion over the flat breads. Arrange the meatballs on top and drizzle with a little yogurt. Serve with the lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.18 Kcal (1692 kJ) | ||
| Calories from fat | 262.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.13g | 45% | |
|---|---|---|---|
| Cholesterol | 91.99mg | 31% | |
| Sodium | 387.87mg | 16% | |
| Potassium | 577.35mg | 12% | |
| Total Carbs | 9.42g | 3% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 24.44g | 49% | |
| Vitamin C | 23.6mg | 39% | |
| Iron | 4.5mg | 25% | |
| Calcium | 101.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 160.32 Kcal (671 kJ) | ||
| Calories from fat | 104 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.56g | 45% | |
|---|---|---|---|
| Cholesterol | 36.49mg | 31% | |
| Sodium | 153.85mg | 16% | |
| Potassium | 229.01mg | 12% | |
| Total Carbs | 3.74g | 3% | |
| Sugars | 1.28g | 13% | |
| Dietary Fiber | 0.93g | 9% | |
| Protein | 9.69g | 49% | |
| Vitamin C | 9.4mg | 39% | |
| Iron | 1.8mg | 25% | |
| Calcium | 40.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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