Lamb Shawarma Wraps

500gms of lamb back strap
Fresh Lebanese flat bread

Marinade
½ brown onion
2 cloves garlic
1 ½ tsp of baharat (Arabic Mixed Spice)
1/2tsp ground cinnamon
1tbs lemon juice
½ tsp of salt
Dash of ground black pepper
1tbs of olive

Spicy Tahina Dressing
1/3 cup of tahina paste
1/3 cup of water
2tbs of lemon juice
½ tsp of ground garlic
½ tsp of salt
½ tsp of cayenne pepper

Salad
¼ iceberg lettuce shredded
1 tomato sliced thinly
½ Spanish onion sliced thinly
½ cup of sliced pickled Lebanese thin cucumbers and pink turnips
1 small bunch of mint, leaves only

Method

In a food processor, combine ingredients for the marinade and blitz until pureed. Slice lamb back strap into thin long strips. In a bowl, combine marinade with meat and massage until meat is well covered. Transfer into a container and leave to marinate for 2-4 hours.

In the meantime, combine ingredients of the tahina dressing into a bowl and whisk until smooth and no lumps appear. The tahina can become quite stiff, so a little more water may be needed. Set aside.

When ready to cook the lamb, heat a grill pan on high heat. Add a little olive oil. Once grill pan is hot, add meat and cook quickly for 3-4 minutes until just cooked. Remove from heat.

To assemble the shawarma, layer salad ingredients and pickles lengthwise in the middle of a flat bread. Add cooked lamb over the salad followed by generous serving of tahina sauce. Wrap the bread rolls and serve immediately.