Juicy, deeply golden meat roll-ups in lavash offer a fresh way to serve minced meat. Thin lavash, molten cheese and a lively peppery dressing make this snack especially tempting. The neat ‘snail’ shape on skewers is perfect for a family dinner, picnic or buffet table.
Ingredients
- Ground meat — 400–500 g (14–18 oz)
- Thin lavash — 1–2 pcs.
- Onion — 1, finely chopped
- Fresh herbs (parsley or cilantro) — a small bunch, chopped
- Spices: salt, black pepper, paprika, dried vegetables — to taste
- Hard cheese — 100–150 g (3.5–5.3 oz), grated
- Wooden skewers — for securing
For the dressing:
- Olive oil
- Ready-made sauce: tomato or chili
- Garlic powder
- Red pepper flakes
- Chopped herbs
- Spices to taste
Step-by-Step Recipe
- Preheat the oven to 200°C (392°F). Line a baking sheet with parchment or lightly grease it with vegetable oil. If desired, soak the wooden skewers in water for 10–15 minutes so they do not scorch.
- Filling: in a large bowl, combine the ground meat, finely chopped onion, chopped herbs and spices. Mix thoroughly until smooth and well combined.
- Assembly: unroll the thin lavash, spread the meat mixture evenly in a thin layer, then sprinkle with the grated cheese.
- Rolling: carefully roll the lavash into a tight log, then slice it crosswise into 2–3 cm (3/4–1 1/4 in) thick ‘snails’.
- Securing: thread several roll-ups onto the wooden skewers, placing the cut side up for a beautiful crust.
- Dressing: in a bowl, mix the olive oil, chosen sauce, garlic powder, red pepper flakes, spices and herbs. Brush the roll-ups all over with the mixture.
- Baking: place the skewers on the baking sheet and bake for 20–25 minutes, until the meat is cooked through and the surface is nicely browned. Halfway through, turn them if needed for even coloring.
Nutrition Facts (per serving, approx.)
| Calories | 480 kcal |
|---|---|
| Protein | 28 g |
| Fat | 27 g |
| Carbohydrates | 30 g |
| Fiber | 2 g |
| Sodium | 1.1 g |
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Any ground meat works well: beef, beef and pork, turkey or chicken. For leaner meat, add a splash more oil to the dressing.
- Choose a cheese that melts well: Gouda, mozzarella, Russian-style cheese or suluguni. For more depth, add a pinch of smoked paprika.
- For a juicier filling, work 1–2 tbsp of water or milk into the meat; for more heat, increase the chili flakes in the dressing.
- Air fryer: cook at 190°C (374°F) for about 12–15 minutes, lightly oiling the basket and the roll-ups.
- Work quickly: to keep the lavash from becoming soggy, spread the meat in a thin layer and roll it up right away.
- Storage: cool the roll-ups completely, then refrigerate for up to 2 days; reheat in the oven at 180°C (356°F) for 6–8 minutes to keep the edges crisp.
What to Serve With
- Tomato dip with garlic and herbs, yogurt sauce with cucumber and dill, sour cream sauce with paprika.
- Fresh vegetables, a light salad, pickled onion, jalapeños for those who like heat.
- Serve them straight on the skewers — easy to pick up by hand and attractive on the table.
FAQ
The lavash tears when rolling — what should I do?
Lightly dry the lavash in a dry skillet for 10–15 seconds — it becomes more pliable. Spread the meat in a thin layer and leave 1–2 cm (1/2–3/4 in) clear at the edges.
Can I make them without skewers?
Yes. Place the roll-ups cut side up on parchment and bake them that way. For extra stability, secure the end with a toothpick.
How do I know when the roll-ups are done?
The juices from the meat should run clear with no pink tint, and the internal temperature should be about 72–75°C (162–167°F). The tops should be browned and crisp.