Lamb shawarma recipe | Sainsbury`s Magazine

Ingredients

• 4 tbsp olive oil
• juice of 1 lemon and zest of ½ lemon
• 1 tsp baharat
• 1 tsp ground allspice
• ½ tsp ground cumin
• 1⁄4 tsp ground turmeric
• 2 tsp dried oregano
• 1 ripe tomato, halved
• 600g boneless lamb leg, trimmed and cut into 2.5-3cm cubes
• 200g Greek-style yogurt
• ½ garlic clove, crushed
• 4-8 large flatbreads
• 1 Little Gem lettuce, shredded
• pickles, thinly sliced
• chilli sauce or hot pepper sauce to serve
• ½ tsp sumac