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Simple lamb shawarma flatbreads

Simple lamb shawarma flatbreads

By Dylan Santiago
15’ Prep time
10’ Cook time
25’ Total time
558 Calories
4 Serving

Summary

Lamb steaks marinated in a smoky and gently spiced shawarma paste are matched with a classic mediterranean parsley salad and warm flatbreads. a delicious summer supper.
Dylan Santiago 0 Followers

Step by Step

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Step 1

Brush the marinade over the lamb, then cover and leave to marinate for 5-30 minutes. Meanwhile, stir together the tahini, lemon juice, garlic and 2 tbsp water to make a smooth dressing. Season.
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Step 2

Heat the grill to high, place the lamb on a rack, discarding any excess marinade, and cook for 5 minutes each side until browned all over, but still a little pink in the centre. Transfer to a warm plate and leave to rest for 5 minutes. Place the flatbreads under the hot grill for 1 minute each side.
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Step 3

Meanwhile, toss together the cucumber, tomatoes, shallot and parsley.
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Step 4

Slice the lamb and pile on the flatbreads with the parsley salad. Drizzle over the tahini dressing and serve.

Ingredient

  • Lemon
    Lemon
    0.5
  • Garlic clove
    Garlic clove
    1 clove/s
  • Cooks’ ingredients flat leaf parsley
    Cooks’ ingredients flat leaf parsley
    25 grams
  • The levantine table 2 handstretched flatbreads
    The levantine table 2 handstretched flatbreads
    200 grams
  • Cooks’ ingredients tahini
    Cooks’ ingredients tahini
    2 tbsp
  • Ottolenghi shawarma marinade
    Ottolenghi shawarma marinade
    3 tbsp
  • Lamb leg steaks
    Lamb leg steaks
    4
  • Cucumber
    Cucumber
    200 grams
  • Shallot
    Shallot
    1
  • Cherry tomatoes
    Cherry tomatoes
    250 grams

Nutrition Facts

View nutrition facts
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