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Lamb Shawarma With Tahini Dressing

Prep 10 minutes | Cook 3 minutes | Total 10 minutes

Lamb Shawarma is a fast and flavoursome dinner which is great when you are on the go. Casual and easy, this is a great meal for those nights when your family are coming and going. Quick to throw together and portable, so it can be eaten on the run. Or place on a large plate in the middle of the table and let everyone make their own.

It’s tasty and very satisfying and the perfect way to use leftover lamb!  It is also fantastic served with Twisted Tabouli (page 129 from Summer TABLE). And for a gluten-free option, put the lamb and toppings in a crisp iceberg lettuce cup.

Tahini is a paste made from ground sesame seeds used in African, Greek, Turkish and Middle Eastern cuisine. You can find tahini in your supermarket, usually where the organic foods are kept. Sometimes it is called hulled or unhulled tahini.

Lamb Shawarma

  • 4 Lebanese flatbread
  • 400 g cooked lamb, warm
  • 1–2 teaspoons harissa (optional)
  • 4 tomatoes, chopped
  • ½ red onion, finely sliced
  • 4 handfuls parsley leaves, chopped

  • Tahini Dressing
  • 4 tablespoons tahini
  • 2 garlic cloves, crushed
  • 4 tablespoons lemon juice
  • 4 tablespoons plain yoghurt
  • ½ teaspoon ground cumin
  • salt
  • Serves 4
Preheat oven to 160°C. Wrap the flatbread in foil and warm for 3 minutes in oven.

Shred warm lamb and sprinkle with ground harissa.

In a bowl, mix dressing ingredients. The sauce might get ‘clumpy’ or separate, but just keep stirring and it will come together. Season with salt, taste and adjust to your liking.

Remove the bread from the oven and lay lamb, tomato, onion and parsley down the middle of the bread. Spoon over dressing, wrap and enjoy!

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