Lamb Shawarma Wraps
500gms of lamb back strap
Fresh Lebanese flat bread
In a food processor, combine ingredients for the marinade and blitz until pureed. Slice lamb back strap into thin long strips. In a bowl, combine marinade with meat and massage until meat is well covered. Transfer into a container and leave to marinate for 2-4 hours.
In the meantime, combine ingredients of the tahina dressing into a bowl and whisk until smooth and no lumps appear. The tahina can become quite stiff, so a little more water may be needed. Set aside.
When ready to cook the lamb, heat a grill pan on high heat. Add a little olive oil. Once grill pan is hot, add meat and cook quickly for 3-4 minutes until just cooked. Remove from heat.
To assemble the shawarma, layer salad ingredients and pickles lengthwise in the middle of a flat bread. Add cooked lamb over the salad followed by generous serving of tahina sauce. Wrap the bread rolls and serve immediately.
Ingredients
Directions
In a food processor, combine ingredients for the marinade and blitz until pureed. Slice lamb back strap into thin long strips. In a bowl, combine marinade with meat and massage until meat is well covered. Transfer into a container and leave to marinate for 2-4 hours.
In the meantime, combine ingredients of the tahina dressing into a bowl and whisk until smooth and no lumps appear. The tahina can become quite stiff, so a little more water may be needed. Set aside.
When ready to cook the lamb, heat a grill pan on high heat. Add a little olive oil. Once grill pan is hot, add meat and cook quickly for 3-4 minutes until just cooked. Remove from heat.
To assemble the shawarma, layer salad ingredients and pickles lengthwise in the middle of a flat bread. Add cooked lamb over the salad followed by generous serving of tahina sauce. Wrap the bread rolls and serve immediately.