Lamb Shawarma | Recipe | Simply Beef & Lamb

Name: Lamb Shawarma | Recipe | Simply Beef & Lamb
Ingredients: 450g lamb leg steaks or boneless shoulder, cut into 2.5cm cubes; 1 onion, peeled and finely chopped; 3 garlic cloves, peeled and crushed or 3 teaspoons garlic purée; 2 tablespoons ras el hanout or Moroccan spice mix (available in the spice aisle at large supermarkets); 1-2 tablespoons pomegranate molasses or 1 tablespoon balsamic vinegar mixed with 2 tablespoons runny honey; 2 tablespoons freshly chopped coriander; 1 x 400g can chick peas, drained; 1 garlic clove, peeled and crushed or 2 teaspoons garlic purée; 2 tablespoons freshly chopped coriander or flat-leaf parsley; Juice of 1 lemon; 4 tablespoons rapeseed oil; Flat breads, to serve; Salad leaves, to serve; Extra freshly chopped coriander, flat-leaf parsley or mint, to garnish; Extra ras el hanout or Moroccan seasoning, to garnish

www.simplybeefandlamb.co.uk

Lamb Shawarma This delicious Lamb Shawarma is a Middle Eastern street food packed with a variety of spices and the meat is grilled or barbecued.

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Ingredients

450g lamb leg steaks or boneless shoulder, cut into 2.5cm cubes
1 onion, peeled and finely chopped
3 garlic cloves, peeled and crushed or 3 teaspoons garlic purée
2 tablespoons ras el hanout or Moroccan spice mix (available in the spice aisle at large supermarkets)
1-2 tablespoons pomegranate molasses or 1 tablespoon balsamic vinegar mixed with 2 tablespoons runny honey
2 tablespoons freshly chopped coriander
1 x 400g can chick peas, drained
1 garlic clove, peeled and crushed or 2 teaspoons garlic purée
2 tablespoons freshly chopped coriander or flat-leaf parsley
Juice of 1 lemon
4 tablespoons rapeseed oil
Flat breads, to serve
Salad leaves, to serve
Extra freshly chopped coriander, flat-leaf parsley or mint, to garnish
Extra ras el hanout or Moroccan seasoning, to garnish