Arabic lamb shawarma

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.

Comments                        add a 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?

Ingredients

For the lamb kebabs

450g leg of Lamb, sliced
2 tbsp Olive oil
4 tbsp Cider vinegar
1 Lemons, juiced and half the zest
2 cloves Garlic
1.5 tsp black pepper
1 tsp 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

flatbread
red Onions, thinly sliced

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