Tandoori Street Wraps

Charred flatbread filled with juicy Tandoori-marinated meatballs, ripe tomato, fresh herbs, and a cooling yogurt-mint sauce — a street-food classic made easy with Rupen's Tandoori Marinade.

INGREDIENTS
1 pounds ground lamb
4 tablespoons Rupen's Tandoori Marinade
2 garlic cloves, minced
4 pita breads or flatbreads
1/2 cup plain whole-milk yogurt
2 tablespoons fresh mint, chopped
1/2 lemon, juiced
1 large tomato, diced
1/2 medium size red onion, thinly sliced
1/4cups fresh parsley or cilantro, chopped
1 teaspoon smoked paprika, for finishing
1 teaspoons salt

STEPS

• Marinate the meat: In a bowl, combine the 1 pounds ground lamb or beef, 4 tablespoons Rupen's Tandoori Marinade, 2 garlic cloves, minced, and 0.5 teaspoons salt. Mix well and let marinate for at least 20 minutes (or up to overnight in the fridge for deeper flavor).
• Shape and cook meatballs: Roll the marinated meat into small meatballs, about 1 inch wide. Sear in a hot, lightly oiled skillet or grill pan, turning occasionally, until browned and cooked through, about 8-10 minutes.
• Make the yogurt sauce: While the meatballs cook, whisk together the 0.5 cups plain whole-milk yogurt, 2 tablespoons fresh mint, chopped, and 0.5 lemon, juiced in a small bowl. Set aside.
• Warm the flatbread: Char the 4 pita breads or flatbreads briefly on an open flame, grill, or hot dry skillet until lightly blistered and warm, about 30-60 seconds per side.
• Assemble the wraps: Fold each flatbread into a cone using a square of parchment or napkin. Fill with meatballs, 1 large tomato, diced, 0.3 red onion, thinly sliced, and 0.3 cups fresh parsley or cilantro, chopped. Spoon the yogurt sauce generously over the top and finish with a dusting of 0.5 teaspoons smoked paprika, for finishing.
• Serve: Serve immediately while warm, wrapped in parchment for an easy on-the-go bite — perfect for a backyard gathering or quick weeknight dinner.

NOTES
For a vegetarian version, swap the meatballs for marinated and grilled paneer or chickpea patties tossed in the same Tandoori Marinade. Leftover yogurt sauce keeps well in the fridge for up to 3 days and doubles as a great dip for naan or veggies.