Family Shawarma Lamb with Tabbouleh

Combine the shawarma spice mix, olive oil and red wine vinegar in a medium bowl. Add the diced lamb, season well with salt and pepper, and toss until the lamb is well coated. Set aside (the longer you leave it the more the flavours will develop - we recommend at least 20 minutes).

Meanwhile, place the couscous and boiling water in a bowl and cover with cling wrap. Set aside for 5 minutes. Remove the cling wrap and fluff with a fork. Stir through the tomatoes, cucumbers, and parsley. Drizzle with some olive oil and season to taste with salt and pepper. Set aside.

Heat a medium frying pan over a medium-high heat. Add the shawarma lamb and cook for 4-5 minutes, stirring regularly, or until the lamb is brown on all sides.