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From Market Kitchen
Nadia Sawalha wraps with spiced lamb, tahini sauce and herby bulgur will ruin you for the local kebab shop!

 

Arabic lamb shawarma

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 add a comment

 
dingabell | Posted 20-Jun-08
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?

intermediate
 
Serves: 4
Prep: 1 hr 20 min, plus marinating overnight
Cook: 15 min
 
 

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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