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Arabic lamb shawarma
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Nadia Sawalha wraps with spiced lamb, tahini sauce and herby bulgur will ruin you for the local kebab shop!
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Ingredients
For the lamb kebabs
- 450g leg of Lamb, sliced
- 2 tbsp Olive oil
- 4 tbsp Cider vinegar
- 1 Lemon, juiced and half the zest
- 2 cloves Garlic
- 1.5 tsp black pepper
- 1 tsp ground allspice
- 1 tsp Cinnamon
- 3 cardamom pods, crushed
- pinch Nutmeg, grated
- pinch ground mastic, with a pinch of granulated sugar
For the parsley tahini dip
- 2 cloves Garlic
- 1 tsp Salt
- 300ml tahini
- 2 Lemons, juice only
- 1 very large handful Parsley, finely chopped
For the tabbouleh
- 200g Bulgur wheat
- 2 Tomatoes, peeled and de-seeded
- 3 tbsp finely chopped Spring onions
- 1/2 Cucumber, deseeded and very finely chopped, salted and left to drain for 30 minutes
- 3 tbsp very finely chopped Mint
- 200g very finely chopped Parsley
- 4 tbsp Lemons, juice only
- 5-6 tbsp Olive oil
- 1 Romaine or Cos Lettuce
To serve
- flatbreads
- red Onions, thinly sliced
Method
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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Latest Comment
Wow, I lived in Kuwait for 11 years and these are the closest I've ever come to recreating the authentic flavour of a Lamb Shawarma. Nadia will you marry me?