Shawarma Lamb with Tabbouleh
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
This wholesome dish is a testament to the wisdom of traditional Middle Eastern cooking. Everything you need for a speedy, nutritious dinner is here - and you better believe that means flavour as well. For a tender shawarma that will have your mouth watering, marinate the lamb for as long as you can bear it – you could even leave this in the fridge overnight to really develop the flavour. The aroma of spiced meat never fails to send us off into a souk-reverie!
Ingredients
1 tsp
shawarma spice blend
300 g
Diced Lamb
½ cup
couscous
(Contains: Gluten, Wheat May be present: Soy.)
1
tomato
1
cucumber
1 bunch
mint
1 bunch
parsley
½ tub
yoghurt
(Contains: Milk)
1
lemon
Not included in your delivery
1 tbs
olive oil
1 tbs
red wine vinegar
½ cup
boiling water
Utensils
Cooking Steps
To prepare the ingredients, roughly chop the tomato and cucumber, and finely chop the mint and parsley. Cut the lemon into wedges.
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 tomato, cucumber, mint 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.
To serve, divide the tabbouleh and lamb between plates. Dollop with the yoghurt and serve with the lemon wedges.
