Lamb Shawarma Wraps

500gms of lamb back strap
Fresh Lebanese flat bread

 

Marinade
 ½ brown onion
 2 cloves garlic
 1 ½ tsp of baharat (Arabic Mixed Spice)
 ½ tsp ground cinnamon
 1 tbsp lemon juice
 ½ tsp of salt
 Dash of ground black pepper
 1 tbsp of olive
Spicy Tahina Dressing
  cup of tahina paste
  cup of water
 2 tbsp of lemon juice
 ½ tsp of ground garlic
 ½ tsp of salt
 ½ tsp of cayenne pepper
Salad
 ¼ iceberg lettuce shredded
 1 tomato sliced thinly
 ½ Spanish onion sliced thinly
 ½ cup of sliced pickled Lebanese thin cucumbers and pink turnips
 1 small bunch of mint, leaves only

Method
1

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.

2

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.

3

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.

4

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

Marinade
 ½ brown onion
 2 cloves garlic
 1 ½ tsp of baharat (Arabic Mixed Spice)
 ½ tsp ground cinnamon
 1 tbsp lemon juice
 ½ tsp of salt
 Dash of ground black pepper
 1 tbsp of olive
Spicy Tahina Dressing
  cup of tahina paste
  cup of water
 2 tbsp of lemon juice
 ½ tsp of ground garlic
 ½ tsp of salt
 ½ tsp of cayenne pepper
Salad
 ¼ iceberg lettuce shredded
 1 tomato sliced thinly
 ½ Spanish onion sliced thinly
 ½ cup of sliced pickled Lebanese thin cucumbers and pink turnips
 1 small bunch of mint, leaves only

Directions

Method
1

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.

2

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.

3

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.

4

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.

LAMB SHAWARMA WRAPS