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Arabic lamb shawarma

  • 4servings
  • 15minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, B9, C
MineralsSelenium, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450 g leg of lamb , sliced

  2. 2 tbsp olive oil

  3. 4 tbsp cider vinegar

  4. 1 lemon , juiced and half the zest

  5. 1 1/2 tsp black pepper

  6. 1 tsp ground allspice

  7. 1 tsp cinnamon

  8. 3 cardamom pods , crushed

  9. pinches nutmeg , grated

  10. pinches ground mastic , with a pinch of granulated sugar

  11. 2 cloves garlic

  12. 1 tsp salt

  13. 300 ml tahini

  14. 2 lemons , juice only

  15. 1 very large handfuls parsley , finely chopped

  16. 200 g bulgur wheat

  17. 2 tomatoes , peeled and de-seeded

  18. 3 tbsp finely chopped spring onions

  19. 1/2 cucumber , deseeded and very finely chopped, salted and left to drain for 30 minutes

  20. 3 tbsp very finely chopped mint

  21. 200 g very finely chopped parsley

  22. 4 tbsp lemons , juice only

  23. 5-6 tbsp olive oil

  24. 1 Romaine or Cos lettuce

  25. flatbreads

  26. red onions , thinly sliced

Instructions Jump to Ingredients ↑

  1. For the lamb kebabs: slice the lamb thinly. Mix in a bowl with all the other ingredients and leave to marinate in the fridge overnight.

  2. The next day, cook the shreds of lamb on a hot griddle pan or barbecue.

  3. For the parsley tahini dip: using a pestle and mortar, pound the garlic and salt to a paste. Mix in the tahini then whisk in the lemon juice - it will start to become sticky. Start dribbling in a little warm water, still whisking until you get the consistency of thick double cream.

  4. Stir in the parsley.

  5. For the tabbouleh: soak the bulgur wheat for 30 minutes in salted hot water. Line a colander with a clean towel and put in the sink. Drain the soaked bulgur through the colander and twist in the towel to squeeze out every last bit of water.

  6. Tip into a mixing bowl and stir in all the other ingredients tasting and adjusting all the way.

  7. Make shawarma wraps by loading flatbread with a mixture of the grilled lamb, tabbouleh and tahini dip. Scatter with red onion and roll up to serve.

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