Shawarma lamb dinner plate

Recipe may contain gluten, tree nuts, milk, sesame and wheat.

With all the flavours of your favourite kebab, this quick and easy meze-style meal also happens to be healthy and low cal (but you’ve never guess it). Load up the plate with your favourite creamy hummus and that’s dinner done.

12 Ingredients

  • 1 small red onion, sliced

  • 2 tbsp fresh lemon juice

  • 4 lamb leg steaks

  • 1 tbsp Harissa spice blend

  • 200g tub hummus

  • 200g grape tomatoes, halved

  • 250g qukes (baby cucumbers), cut lengthways into wedges

  • 2 baby gem lettuce, leaves separated

  • 4 small flatbread, warmed

  • Lemon wedges, to serve

  • Extra virgin olive oil, to drizzle

  • 2 tbsp chopped fresh coriander leaves

3 Method Steps

  • Step 1

    Combine the onion

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    (1 small red onion, sliced) and juice (2 tbsp fresh lemon juice) in a bowl. Set aside, tossing occasionally, for 10 minutes to soften.

  • Step 2

    Meanwhile, heat a frying pan over medium-high heat. Sprinkle the lamb (4 lamb leg steaks) with harissa (1 tbsp Harissa spice blend) and spray with olive oil. Cook for 2 minutes each side for medium-rare then transfer to a chopping board. Cover loosely with foil. Set aside for 5 minutes to rest.

  • Step 3

    Divide hummus, tomato (200g grape tomatoes, halved), quke (250g qukes (baby cucumbers), cut lengthways into wedges), lettuce (2 baby gem lettuce, leaves separated) and bread (4 small flatbread, warmed) among serving plates. Slice lamb. Add to plates with lemon wedges (Lemon wedges, to serve). Drizzle over oil (Extra virgin olive oil, to drizzle) and top with coriander (2 tbsp chopped fresh coriander leaves).
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Recipe Notes

To make this vego, swap the lamb for pan-fried haloumi or tofu slices.

Nutritional Information

Per serving

  • 431

  • 1802 kj

  • 23.7g

  • 4.4g

  • 7.1g

  • 28.1g

  • 22.4g

All quantities above are averages

Image by Guy Bailey

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