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Tandoori Lamb Wrap

  • Serves: 6-8
Recipe by Chef Dean Fuller 

Categorized: Entrées


  • 2 pounds boneless Idaho leg of lamb or boneless lamb shoulder roast
  • 1/2 Idaho onion, diced
  • 1 teaspoon salt
  • 3 teaspoons lemon juice
  • 2 cups Chobani plain yogurt
  • 4 cloves garlic, chopped
  • 1/2 teaspoon ground ginger
  • 1/4 cup garam masala
  • 1/2 teaspoon cayenne
  • 1 teaspoons turmeric
  • 1 ½ teaspoons paprika
  • 1 teaspoon cumin
  • 3 Idaho onions, thinly sliced
  • 1 bunch cilantro, chopped (Available during the Idaho Farmers Market season)
  • ½ cup lemon juice
  • 1 tablespoon sea salt
  • 2 heads butter leaf lettuce, washed
  • 1 head Swiss chard, washed and thinly sliced (Available during the Idaho Farmers Market season)


  • Mix together diced onion, yogurt, garlic, ginger, garam marsala, and spices. Set aside. Slice lamb into thin strips and toss with 1 tsp salt and lemon juice. Reserve 1 cup of yogurt sauce and refrigerate. Add remaining yogurt sauce to lamb slices and marinate overnight.

  • For marinated onions, mix sliced onions, chopped cilantro, ½ cup lemon juice and sea salt. Let marinate overnight.

  • When ready to serve, remove lamb from yogurt sauce, discard sauce. Weave lamb strips onto metal skewers or wooden skewers that have been soaked. Grill lamb slice over high heat about 5 minutes, turning often OR broil under preheated broiler for 7 minutes, turning once. Remove skewered lamb from grill/oven and slide cooked lamb off of skewers. Using lettuce leaf as wrap, add ¼ cup shredded chard, 2 tablespoons marinated onions, 2-3 ounces of lamb. Top with reserved yogurt sauce and pinch of sea salt.