- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 1 hour 20 minutes plus marinating overnight
- Effort: medium
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
- red onions, thinly sliced
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.
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