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Moroccan Lamb Wraps
These SLOW COOKED Moroccan BBQ Lamb Wraps are about to become part of your weekly rotation 🤩🙌
Moroccan Lamb Wraps
Mingle
Rated 5.0 stars by 1 users
Author:
Mingle
These SLOW COOKED Moroccan BBQ Lamb Wraps are about to become part of your weekly rotation 🤩🙌
Ingredients
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1.3 kg Boneless lamb shoulder
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1 packet Mingle Moroccan BBQ Roast or Rub
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2 tbsp olive oil
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½ cup chicken stock
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1 can chickpeas, drained
Homemade Tzatziki
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1 cup Greek yogurt
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1 tbsp garlic, minced
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1 Lebanese cucumber, grated
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2 tbsp dill, finely chopped
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½ lemon juice
Wraps
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4 Souvlaki wraps
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1 tomato, diced
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1 red onion, diced
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Coriander
Directions
In a small bowl, whisk together the Moroccan BBQ recipe base and olive oil. Rub the mixture thoroughly over the lamb until it is completely coated.
Place the seasoned lamb, chickpeas, and chicken stock into your slow cooker. Cover and cook on LOW for 8 hours (or until the lamb is tender enough to shred easily).
While the lamb cooks, mix your tzatziki ingredients together in a bowl. Store it in the fridge until you are ready to serve.
Once the 8 hours are up, remove the lamb and shred it on a chopping board using two forks. Add the shredded meat back into the slow cooker to soak up the remaining juices. At this stage, you can leave the chickpeas in the cooker or drain them if you prefer.
Build your wraps by layering the homemade tzatziki, shredded lamb, and chickpeas. Top with sliced onion, fresh tomato, and coriander.
Finish with an extra drizzle of the cooking juices before rolling up.
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