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Lamb shawarma with tahini and yoghurt sauce

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Lamb shawarma makes a delicious filling for pitta bread, accompanied with this tahini and low fat yoghurt sauce. In many recipes the lamb is pan fried, in this recipe a healthier cooking method of using a grill pan is administered. It can be served with a generous helping of salad.

Ingredients – Serves 6
1 kg lean boneless lamb shoulder cut into thin strips
3 tbsp tomato puree
1 lemon juiced
1 tbsp rapeseed oil spray
1 – 2 tsp ground mixed spice (cinnamon, caraway, coriander, nutmeg, ginger, and cloves)
Salt and pepper to taste

Method
Mix all ingredients in a bowl, cover with cling film and allow to marinate for at least an hour. Then heat a griddle pan, spray with rapeseed oil and cook lamb strips in small batches until cooked and no longer pink in the middle.

 

Tahini & yoghurt sauce – Serves 6

Ingredients
1 cup low fat Greek yoghurt
2 garlic cloves minced
3 tbs tahini
½ lemon juiced
Salt and pepper to taste

Method
In a bowl mix all ingredients with a fork or whisk.

Serve the lamb and sauce in pitta pockets with salad.

 

Recipe by
Farhanda Shah

Dietitian

Lamb Shawarma