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Spicy Lamb Shawarma and Pickled Vegetable Wraps

Spicy Lamb Shawarma and Pickled Vegetable Wraps – Recipe

This mouthwatering, tender shawarma is slathered in a delicious spice rub, then slow cooked until the meat falls off the bone. The flavours of this Middle Eastern specialty lamb are superb and even more delicious with the addition of the garlic sauce, pickled veg and pitas. Great for making ahead or to enjoy immediately! Build your own kebab, loaded with veggies to keep the cost down.

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Ingredients per serve

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What You Need

This mouthwatering, tender shawarma is slathered in a delicious spice rub, then slow cooked until the meat falls off the bone. The flavours of this Middle Eastern specialty lamb are superb and even more delicious with the addition of the garlic sauce, pickled veg and pitas. Great for making ahead or to enjoy immediately! Build your own kebab, loaded with veggies to keep the cost down.

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Preparation

  1. What You Need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Lamb

    • Pat dry the lamb with paper towel.
    • In a small bowl, combine the shawarma spice mix, garlic, lemon juice and oil. Rub the mix over the lamb.
    • Place KNORR Italiana Pronto Napoli in a large roasting pan. Place lamb on top in the roasting pan with the fat side facing up.
    • In a large measuring jug, combine the KNORR Beef Booster with water (600ml per 10 serves).
    • Pour the combined KNORR Beef Booster and water around the lamb and cover the dish tightly with foil.
    • Roast at 160˚C fan-forced for 3 hours, removing from the oven two-to-three times during cooking to spoon the liquid over the lamb.
    • Remove the foil, check the meat is tender using two forks. Baste again and return to oven for 30 minutes to get a crust on the lamb.
    • Remove roasting pan from oven, then remove the lamb from the pan. Reserve the pan juices.

  3. To Assemble and Serve

    • Shred the lamb, drizzle generously with pan juices.
    • Make lamb shawarma wraps by serving with Greek pitas, garlic toum, sliced tomato, onion, cucumber and top with pomegranate seeds and parsley, if desired.
    • Serve with a side of assorted pickled vegetables.
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