Smoked Lamb Shawarma Recipe by Charlotte Pike
This Lamb Shawarma Recipe is a perfect dish for a family lunch. Shawarma is a Middle Eastern wrap in which sliced or shredded meat is rolled in flatbread. Spicy smoked lamb is perfect for these. You can buy khobez flatbreads or pitta breads but it’s easy to make your own.
– 500g spiced, smoked and cooked lamb shoulder meat, shredded – either warm or at room temperature
– 400g self-raising flour, plus extra for dusting ó teaspoon sea salt
– 200ml warm water, mixed with
– 4 tablespoons olive oil
ó white cabbage, sliced very finely on a mandolin
Zest and juice of 1 lemon
Pinch of sea salt
20g fresh flat-leaf parsley, chopped
Seeds of 1 pomegranate
– 200g full-fat natural yogurt
– 20g fresh mint leaves, chopped
– generous pinch of sea salt
1. Start with the flatbread, if you are making your own.
2. Mix all the ingredients together thoroughly in a large mixing bowl to form a soft ball of dough.
3. Cover the bowl with clingfilm and set aside for 20 minutes.
4. To cook, divide the dough evenly into 6 balls.
5. Roll out each ball on a floured surface to form a circle about 5mm thick.
6. Preheat a large non-stick frying pan over a high heat until it’s almost smoking, and then cook each flatbread one at a time in the dry pan for 2–3 minutes on each side.
1. Combine all the ingredients thoroughly in a bowl. Stir well and keep at room temperature.
2. To make the mint yogurt, stir the chopped mint into the yogurt and season with salt.
1. Place the warm lamb, and freshly cooked flatbreads on the table.
2. Serve the slaw and mint yogurt in separate bowls and allow everyone to construct their own shawarma wrap. The individual components will keep for 24 hours if there are any leftovers.
Smoked is published by Kyle Books and can be purchased on Amazon.