Simple lamb shawarma flatbreads

Name: Simple lamb shawarma flatbreads
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 3 tbsp Ottolenghi Shawarma Marinade; 4 Essential British Lamb Leg Steaks; 2 tbsp Cooks’ Ingredients Tahini; ½ lemon, juice; 1 clove/s garlic, crushed; 200 g packs The Levantine Table 2 Handstretched Flatbreads; 200 g pack baby cucumbers (or 1 midi cucumber), thinly sliced; 250 g cherry tomatoes, quartered; 1 shallot, thinly sliced; 25 g packs flat leaf parsley, leaves roughly chopped

Lamb steaks marinated in a smoky and gently spiced shawarma paste are matched with a classic Mediterranean parsley salad and warm flatbreads. A delicious summer supper.

0 out of 5 stars(0) Rate this recipe

HealthyHigh proteinSource of fibre1 of your 5 a day7 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins
PlusMarinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 tbsp Ottolenghi Shawarma Marinade
4 Essential British Lamb Leg Steaks
2 tbsp Cooks’ Ingredients Tahini
½ lemon, juice
1 clove/s garlic, crushed
2 x 200g packs The Levantine Table 2 Handstretched Flatbreads
200g pack baby cucumbers (or 1 midi cucumber), thinly sliced
250g cherry tomatoes, quartered
1 shallot, thinly sliced
2 x 25g packs flat leaf parsley, leaves roughly chopped

Brush the marinade over the lamb, then cover and leave to marinate for 5-30 minutes. Meanwhile, stir together the tahini, lemon juice, garlic and 2 tbsp water to make a smooth dressing. Season.
Heat the grill to high, place the lamb on a rack, discarding any excess marinade, and cook for 5 minutes each side until browned all over, but still a little pink in the centre. Transfer to a warm plate and leave to rest for 5 minutes. Place the flatbreads under the hot grill for 1 minute each side.
Meanwhile, toss together the cucumber, tomatoes, shallot and parsley.
Slice the lamb and pile on the flatbreads with the parsley salad. Drizzle over the tahini dressing and serve.