Lamb Shawarmas
Photography Aaron McLean.
This inspired Middle Eastern recipe is a perfectly marinated and delightful meal for a weekday dinner.
Serves: 4
INGREDIENTS
800 grams boneless lamb leg steaks
Marinade
3 tablespoons olive oil
2 cloves garlic, crushed
½ teaspoon each paprika, cinnamon, allspice, oregano, thyme, freshly ground pepper and salt
¼ cup grated onion
2 tablespoons lemon juice
To serve
4 soft baps
lettuce
sliced tomato
¾ cup thick yoghurt
½ small telegraph cucumber, grated
1 clove garlic, crushed
2 tablespoons finely chopped mint
tomato chutney
METHOD
Lamb: Trim the lamb of any fat and sinew and slice the meat thinly across the grain.
Combine the marinade ingredients in a bowl and stir in the lamb, coating it well. Leave for up to 2 hours.
Preheat a ridged grill plate, barbecue or a heavy-based sauté pan until very hot.
Lightly oil the pan and cook the meat in batches, keeping the heat high so that the meat browns quickly and prevents it from stewing. As it cooks, transfer the meat to a dish and keep warm in a low oven until all the meat is cooked.
To serve: Slice the buns open but don’t cut all the way through. Heat the buns in the oven or on the barbecue. Combine the yoghurt, cucumber, garlic and mint and season.
Fill each bun with salad and top with the lamb. Spoon the sauces over the lamb and serve.
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