Mediterranean and Middle East flavors are so fresh that I feel they wake up my body and mood. In this recipe, I used ground lamb, but you could use beef, turkey, chicken or go hummus or hard boiled eggs for a vegetarian/vegan combo.
Pause to check-in with your body and listen to what your body is hungry for. Sometimes when we pause to ask ourselves, we hear and feel something different than what we “assumed” we wanted.
This recipe is great to batch cook for easy healthy meals for the week or a fun recipe to make for BBQs or dinner parties.
Play in your kitchen and make this meal your own. Share your thoughts/tips/ recipe tweaks with us in the comments below!
Ingredients for the meat:
1 lb organic grass fed ground lamb (makes about 9 lamb “balls”)
4 garlic gloves, finely chopped
1/2 onion finely chopped
2 tablespoons (or more) of freshly chopped parsley
1 tablespoons (or more) of freshly chopped mint
Salt & pepper
Ingredients for the wrap:
Siete Grain Free Burrito Wraps ( I love these, but pick whatever wraps you love to use)
Handful of finely chopped cabbage
Fresh lettuce or spinach
Sprinkling of feta
Directions:
If you are adding quick pickles to your recipe, start those first so they can “cook” while you make the lamb “balls”.
In a bowl, combine your ground meat, garlic, onions, salt & pepper & fresh herbs. Notice the smells as you combine everything.
Make your meat into mini sausage shapes. This shape makes it easier to fold into a wrap. Notice how it feels to mix all of the ingredients in your hands. Smell the herbs come alive. Do memories come to mind as you make this dish? Sometimes I get squeamish when handling raw meat, but when I mindfully send the animal gratitude it helps me feel more connected and less “fearful.”
On the stove top or grill, add oil that is good to cook with at high temperatures (avocado oil, coconut oil, grape seed oil, ghee). Just enough to slightly coat the pan to prevent the meat from sticking. Place the lamb “balls” on the pan and cook on each side for ~ 7 minutes each. You can cut one open to make sure it’s your desired doneness. I like ground lamb on the medium side.
Let them cool once fully cooked.
Make the tzatziki recipe
Lightly heat up a wrap on the stove top or in a toaster oven. Make sure it doesn’t get too crispy so that it can fold easily
Place tzatziki on the bottom of the wrap. Place 2 lamb “balls” on the center followed by lettuce and cabbage. Sprinkle feta on top and as many pickled veggies as your heart desires. Fold the wrap and enjoy mindfully with lots of napkins! (If you are using hummus or eggs, follow the same directions and swap out what you don’t want).
Enjoy getting messy while you eat. Notice how the variety of textures feel in your mouth and hands. Savor each bite with curiosity and gratitude.
