Lamb Shawarma is a weekly staple for us, its so fresh and tasty and really its the marinade that does all the work.

Recipe by: Karima Hazim
Serves: 6

Ingredients

Lamb Shawarma

• 1kg lamb fillets, thinly sliced
• 2 brown onions, thinly sliced
• 1 head of garlic, thinly sliced
• ¼ cup red wine vinegar
• ¼ cup white wine vinegar
• ¼ cup olive oil 

Shawarma Spice Mix

• 1 tsp mixed spice
• 1 tsp paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground cinnamon
•  1 tsp turmeric
• 1 tsp garlic powder
• Cracked pepper
• Salt to taste

Tarator

• 3 tbsp tahini
• ½ lemon, juiced
• 1 clove garlic, minced
• Salt, to taste
• 1 tbsp natural yogurt

Cabbage Pickle

• ¼ red cabbage, finely sliced
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar

Herb Salad

• ½ bunch of parsley, leaves picked
• ¼ bunch of mint, leaves picked
• 2 stems of dill, fronds removed
• ½ punnet cherry tomatoes
• 1 tsp sumac
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Fresh Lebanese bread to serve

Method

1. Place all of the shawarma ingredients in a mixing bowl, mix well and marinate for 6 hours or  ideally overnight.
2. To make the Tarator: Place the crushed garlic and salt in a small mixing bowl and add the tahini and ½ of the lemon juice and using a whisk bring it together, it should stiffen slightly, add the remaining lemon juice and yogurt and it should become a thick creamy paste. Add a few TBS water to loosen it to a drizzle consistency.
3. To make the pickled cabbage: add the ingredients to a small mixing bowl and mix with your hands crushing the cabbage slightly to break it down.
4. To make the salad add all of the ingredients to a mixing bowl and toss to combine.
5. To cook the shawarma, add some oil to a wok and cook the lamb in batches for even colour, once all of the meat is cooked I return it all to the wok on high heat for one final toss.
6. To assemble use the fresh lebanese bread to make wraps or alternatively serve it in a bowl for a carb free meal.