Shawarma is the staple food of Middle Eastern cuisine.  Invented in Turkey in the 18th or 19th century, doner kebab means “rotating grilled meat.” When it was introduced to Greece, the locals named it “gyros,” the Greek word for “turn.” Likewise, when it spread through the Middle East, it was called “shawarma,” an Arabic word for “turning.”

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INGREDIENTS

lamb

red onion

garlic

chilli

sea salt and ground black pepper

cumin

tomatoes

lemon

food4four tahini sauce

olive oil

wraps

cucumber

broccoli

pink lady apple

radsih

baby spinach

chives

 

METHOD

For the salad;  remove the florets from the broccoli stalks.  Cut 1 stalk into matchsticks and discard the rest.  Place apple, radish, baby spinach, chives, broccoli florets and stalk in a salad bowl and toss to combine.  Season with salt and pepper and drizzle with salad sauce.

For the shawarma; cut the lamb into thin slices.  Heat a large pan over high heat and dry-fry the lamb for 4 minutes.  Transfer to a plate.  In the same pan, dry-roast the onion, garlic, chilli, salt, pepper and cumin, stirring constantly until onion is golden brown.  Add the lamb back to the pan and stir-fry until brown and slightly crisp.  Cut the tomato in half and squeeze the juices into the pan.  Add the lemon juice and cook for a further 3 minutes, until the sauce thickens.  Remove the pan from the heat and drizzle with olive oil.

Cut the tomato and cucumber into 1.5 cm dice and toss together.

Toast the wraps and serve with the meat, tahini sauce, tomato-and-cucumber relish and apple salad

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