Arabic lamb shawarma

Ingredients

For the lamb kebabs

  • 450 g 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
  • pinches nutmeg, grated
  • pinches ground mastic, with a pinch of granulated sugar
For the parsley tahini dip

  • 2 cloves garlic
  • 1 tsp salt
  • 300 ml tahini
  • 2 lemons, juice only
  • 1 very large handfuls parsley, finely chopped
For the tabbouleh

  • 200 g 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
  • 200 g 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

Description

Nadia Sawalha Wraps With Spiced Lamb, Tahini Sauce And Herby Bulgur Will Ruin You For The Local Kebab Shop!

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